Dried Okra Soup (Miyan Busasshen Kubewa)
This is a soup widely consumed in Northern Nigeria. It is made with powdered okra. It is mostly taken with Tuwo and it is especially enjoyed during Sahoor. #ramadansadaka
Dried Okra Soup (Miyan Busasshen Kubewa)
This is a soup widely consumed in Northern Nigeria. It is made with powdered okra. It is mostly taken with Tuwo and it is especially enjoyed during Sahoor. #ramadansadaka
Cooking Instructions
- 1
Put palm oil in a pot, add few cuts of onion and put on heat source. Allow to fry.
- 2
Add in scotch bonnet mix, seasoning of choice, spices (I used ginger powder and garlic powder), crayfish and daddawa. Stir and reduce heat.
- 3
Meanwhile, wash chicken and add to a clean pot. Add in seasonings of choice, spices, onion and water. Put on heat source.
- 4
When properly cooked, drain broth in a container.
- 5
Use two forks (or use clean hands) to separate chicken flesh from bones. Keep aside.
- 6
When soup ingredients are fried, add in chicken broth and some water. Stir and cover.
- 7
Reduce heat to medium. Allow to simmer for some minutes.
- 8
Add in (fluffed) chicken flesh.
- 9
Reduce heat to low. Add in okra powder in small batches and use a whisk to quickly mix. This in order to prevent lumps.
- 10
Leave on heat for one more minute.
- 11
Serve with Tuwo variant of choice (Tuwon Shinkafa, Tuwon Semo, Tuwon Masara, Tuwon Alkama) or Eba.
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