Miyan Kuɓewa (Okra Soup)
Miyan kuɓewa is a popular soup in Hausa cuisine made primarily from okra. Known for its viscous texture and rich flavor, it is widely prepared across Northern Nigeria and other parts of West Africa. The dish is typically enjoyed with traditional starch-based swallows such as tuwo shinkafa (rice flour paste), tuwo masara (maize meal), or tuwo dawa (guinea corn paste).
Servings
2–3
500 g beef, goat, or assorted meat (optional: cow tripe, kidney, or liver)
1 medium onion, chopped
2–3 seasoning cubes
Salt (to taste)
Water (as needed)
1–2 ea. smoked fish or dried fish (optional)
1–2 tablespoons ground locust beans (dawadawa)
2–3 tablespoons palm oil
2 cups fresh chopped or grated okra (or 1½ cups dried okra)
2 tablespoons ground crayfish
Fresh or dried ground Scotch bonnet chile (to taste)
In a pot, combine your cleaned meat, chopped onions, seasoning cubes, and a pinch of salt. Add a little water and simmer until the meat is cooked through and tender to your taste. This can take a while for tough cuts of meat.
If using smoked or dried fish, add it along with the ground locust beans (dawadawa). Allow it to simmer for 5–10 minutes.
5–10 minutes
Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.
Stir in the okra. If using dried okra, you may need to add some extra water. Stir continuously to encourage the characteristic "draw" (slippery texture).
Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.
Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture.
5–10 minutes
- •Fresh okra gives a better texture, but dried okra is more convenient for storage and travel.
- •Dawadawa adds a unique, pungent aroma typical of Hausa soups.
- •Crayfish is optional but adds depth of flavor, especially if fish is not used.