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Miyan Kubewa

Also known as Miyan Kubewa (Okra Soup — Northern Style)

Miyan Kubewa is the Hausa version of okra soup — a northern interpretation of this beloved West African staple that differs significantly from its Southern Nigerian counterparts. Where Southern Nigerian okra soups use palm oil as their fat base, the Northern Miyan Kubewa uses groundnut oil and incorporates the characteristic Northern spice palette of dawadawa, dry ginger and Cameroon pepper.

Miyan Kubewa, Nigerian cooking

Ingredients

  • 20 to 25 fresh medium okra pods, very finely chopped or grated
  • Half a medium chicken or big handful of beef or lamb, cut into pieces
  • 1 big handful of smoked fish, soaked and deboned
  • 1 big handful of stockfish, soaked
  • 2 cooking spoons of groundnut oil
  • 3 big handfuls of ground dried crayfish
  • 3 to 4 fresh hot chilli peppers, blended
  • 1 tablespoon of dawadawa (fermented locust beans)
  • 1 big onion, sliced
  • 1 teaspoon of ground dry ginger
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 4 glasses of meat stock or water

Method

  1. 01

    Cooking the Meat. Season meat with salt, 1 seasoning cube and sliced onion. Cook in water for 25 to 30 minutes until tender. Reserve stock.

  2. 02

    Preparing the Okra. Wash the okra and cut off the tops and tips. Chop as finely as possible — the finer the chop, the better the draw texture in the finished soup. Set aside.

  3. 03

    Frying the Northern Base. Heat 2 cooking spoons of groundnut oil in a wide pot over medium heat. Add the sliced onion and fry for 2 minutes until golden. Add the dawadawa and fry for 1 minute. Add the blended chilli pepper and ground ginger. Fry for 6 to 8 minutes, stirring regularly.

  4. 04

    Building the Soup. Add the cooked meat, stockfish and smoked fish. Pour in the reserved meat stock. Add ground crayfish, remaining seasoning cubes and salt. Bring to a steady simmer. Cook for 8 minutes to allow the flavours to meld.

  5. 05

    Adding the Okra. Add the very finely chopped okra to the simmering soup. Stir immediately and thoroughly. The okra will release its natural mucilage and thicken the soup within 2 to 3 minutes. Cook for just 5 to 7 minutes — overcooking destroys the draw quality. Taste and adjust all seasonings. Serve hot immediately.

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