Baobab soup (miyar kuka) $ Jasmice rice swallow (Tuwon Shinkafa)

Name: Baobab soup (miyar kuka) $ Jasmice rice swallow (Tuwon Shinkafa)
Total time: 3600 s
Yield: 2 servings
Cuisine: Nigerian
Ingredients: For the soup; Mutton (Ram meat) or any meat of your choice; Biscuit bones; Quarter cup of kuka (baobab leaves); Half cup of palm oil; Half cup of blended tomatoes, pepper, onion and tatasai; 1 rap of Stuck fish; 2 big size Dry fish; Half cup cray dish; Quarter cup of blended crayfish; 1 clove garlic; Half teaspoon of ginger; 1 ball of okpehe (dawadawa/locust beans); cubes Seasoning; to taste Salt; For the tuwon shinkafa; 2 cups jasmine rice; 4 cups water; 2 table spoon vegetable oil

Ene Agbo @ema_recipes

Abuja

#Abjmom #Myhubfav My husband best meal from the north. It is a dose of goodness!

Ene Agbo @ema_recipes

Abuja

#Abjmom #Myhubfav My husband best meal from the north. It is a dose of goodness!

Saved

Ingredients

1 hour

2 servings

For the soup
Mutton (Ram meat) or any meat of your choice
Biscuit bones
Quarter cup of kuka (baobab leaves)
Halfcup of palm oil
Halfcup of blended tomatoes, pepper, onion and tatasai
1rap of Stuck fish
2big size Dry fish
Halfcup cray dish
Quarter cup of blended crayfish
1 clovegarlic
Halfteaspoon of ginger
1ball of okpehe (dawadawa/locust beans)
cubesSeasoning
to tasteSalt
For the tuwon shinkafa
2 cupsjasmine rice
4 cupswater
2 table spoonvegetable oil

Saved

Steps

1 hour

1

Wash the meat, biscuit bones, stuck fish, dry fish and put in a pot, slice onions, ginger,garlic, seasoning cubes, salt and allow to cook for 30-35 minutes
2

In another pot add the palm onion and a little slice of onions and heat the oil, then add the blended tomatoes, pepper, tatasai and onions and fry for 5 minutes and add the meat stock and okpehe and bring to boil.
3

Add the baobab to the boiling mixture and turning with a wooden spoon preferably to avoid lumps, add seasoning cubes and salt to taste allow to cook for five minutes and turn off the heat.
4

Add 4 cups of water to a pot add 2 tablespoons of vegetable oil and bring to boil. Then add the washed Jasmine rice cook till very smooth then keep turning till very a thick constituency is achieve. Allow to cook for 2 minutes and turn off the heat. Roll in a calabash/polythene and put in a serving plate
5

Serve with the soup