Miyan Kuka with Beef and Vegetables

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (100g) powdered baobab leaves (kuka) 1 cup (100g) powdered baobab leaves (kuka)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (60g) spinach leaves, chopped 2 cups (60g) spinach leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, and chili powder (if using), and cook for a minute to toast the spices.
5. 5.
   Pour in the beef broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour or until the beef is tender.
6. 6.
   In a separate bowl, mix the powdered baobab leaves with a little water to form a paste. Add the baobab paste to the pot and stir well to incorporate it into the soup.
7. 7.
   Add the diced tomatoes and bell pepper to the pot and simmer for another 10 minutes.
8. 8.
   Finally, add the chopped spinach leaves and cook for an additional 5 minutes until wilted.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Miyan Kuka hot with fufu or rice.

Treat your ingredients with care...

• Baobab leaves (kuka) — Ensure that the powdered baobab leaves are fresh and of good quality. If you can't find powdered baobab leaves, you can use dried baobab leaves and grind them into a powder using a spice grinder or mortar and pestle.

Tips & Tricks

• If you prefer a spicier soup, you can increase the amount of chili powder or add some chopped fresh chili peppers.
• Adjust the consistency of the soup by adding more water or broth if desired.
• For a richer flavor, you can marinate the beef cubes with the spices for a few hours before cooking.
• Feel free to customize the vegetables according to your preference. You can add okra, eggplant, or any other vegetables you enjoy.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Miyan Kuka hot in bowls with a side of fufu or rice. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To enhance the presentation, sprinkle some powdered baobab leaves on top of the soup before serving. This adds a pop of color and highlights the key ingredient of the dish.