Okro soup is quite popular in these parts and can be made in different ways. It can be made chunky fresh or smooth but have you tried making dried okra soup? This version of okra is quite popular in some parts of Africa.
Miyan busheshen kubewa or simply Miyan Kubewa is a popular soup that originates from the Northern part of Nigeria. It is a simple soup made with dry okra powder and boney meat stock. It doesn’t have that bright green color of the regular okro soup and its viscosity cannot be compared with the fresh okra soup but the end result is finger-licking good. Also, the oil used in making this dish is…..you guessed right: Pure groundnut oil but you can also use palm oil or any other oil depending on your taste. It is usually served with any tuwo of choice. I enjoyed this particular soup with Tuwo shinkafa and it was absolutely delicious. Without further ado, here’s how to make miyan busheshe kubewa dried okro soup
The Ingredients You’ll Need Are:::
Nama Shanu , Cowhide (ponmo), Smoked fish, Citta (Ginger), Burkunu (Scotch Bonnet Pepper), Dawadawa (Iru/Locust Bean), Crayfish powder, Mai ja (Palm Oil), Kubewa (Okro)
Directions:::
Step 1: Place the boney meat chunks and cowhide in an empty pot. Add part of the chopped onion, salt, and seasoning. leave to cook for 15 minutes till the meat gives off its juice. Add the deboned smoked fish and water. Leave to cook further for 30 minutes till soft. Set this aside
Step 2: Pour the oil into an empty pot and leave to heat up for 30 seconds. Add the chopped onion, fresh pepper, and ginger. Stir fry for 2 minutes, add the meat stock with meat, kanwa, dawadawa, smoked fish. Leave to cook further for 30 minutes.
Step 3: Remove the meat and fish from the stock in the pot. This is to prevent lumps from forming. Gently stir in the kubewa powder into the stock till you get your desired viscosity.
Step 4: Add the meat and fish back into the pot and leave the soup to simmer for 3 minutes.
Serve with your favorite Tuwo or Swallow. For this, I served it with Tuwo shinkafa and it was absolutely delicious.
Notes:::
1. Traditionally, the pounded and caked dawadawa disc is used for this dish. If you cannot find the pounded dawadawa disk, you can use the whole beans. Simply crush before use.
2. Beef bones are very important in making this soup. It adds a rich flavor to the soup. The best part is chewing the bones and sucking the juices from the bones.
3. Beef is the main protein used in cooking this soup but any type of protein such as chicken, goat, or even fish & seafood, in general, can be used.
4. The main oil used in preparing this meal is groundnut oil but palmoil can also be used.
Miyan busheshe kubewa - Dried okro soup
Miyan busheshen kubewa or simply Miyan Kubewa is a popular soup that originates from the Northern part of Nigeria. It is a simple soup made with dry okra powder and boney meat stock. It doesn't have that bright green color of the regular okro soup and its viscosity cannot be compared with the fresh okra soup but the end result is finger-licking good.
Ingredients
- 1kg Nama Shanu (Beef - Boney beef preferably) - Cut into sizeable chunks
- 300g cowhide (ponmo)
- 2 small-sized smoked fish
- 1 small-sized Citta (Ginger)
- 3 medium-sized Burkunu (Scotch Bonnet Pepper)
- 1 tbsp. Dawadawa (Iru/Locust Bean)
- 1/2 tbsp. Crayfish powder
- 1/4 cup mai (oil) Or mai ja (Palm Oil)
- 1 cup dried kubewa (Okro)
- 2 Seasoning Cubes
- 1 medium-sized Albasa (Onion)
- Gishiri (Salt)- to taste
- Ruwa (Water) - as Needed
Instructions
Step 1: Place the boney meat chunks and cowhide in an empty pot. Add part of the chopped onion, salt, and seasoning. leave to cook for 15 minutes till the meat gives off its juice. Add the deboned smoked fish and water. Leave to cook further for 30 minutes till soft. Set this aside
Step 2: Pour the oil into an empty pot and leave to heat up for 30 seconds. Add the chopped onion, fresh pepper, and ginger. Stir fry for 2 minutes, add the meat stock with meat, kanwa, dawadawa, smoked fish. Leave to cook further for 15 minutes.
Step 3: Remove the meat and fish from the stock in the pot. This is to prevent lumps from forming. Gently stir in the kubewa powder into the stock till you get your desired viscosity.
Step 4: Add the meat and fish back into the pot and leave the soup to simmer for 3 minutes.
Serve with your favorite Tuwo or Swallow. For this, I served it with Tuwo shinkafa and it was absolutely delicious.
Notes
1. Traditionally, the pounded and caked dawadawa disc is used for this dish. If you cannot find the pounded dawadawa disk, you can use the whole beans. Simply crush before use.
2. Beef bones are very important in making this soup. It adds a rich flavor to the soup. The best part is chewing the bones and sucking the juices from the bones.
3. Beef is the main protein used in cooking this soup but any type of protein such as chicken, goat, or even fish & seafood, in general, can be used.
4. The main oil used in preparing this meal is groundnut oil but palmoil can also be used.
