Kuka Soup RecipeOrigin: Nigeria Period: Traditional |
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Baobab leaves are a staple of certain West African cuisines. They're often used, dried, as a thickener in the same way that dried sassafras leaves (filé powder) is used in Cajun cookery. Indeed, in a pinch you could substitute 4 tbsp filé powder for the kuka leaves in the recipe below. Ingredients
225g dried kuka (baobab) leaves 
Kuka Soup Preparation:Method:Wash and clean a fish (if it's fresh season with salt and black pepper). Grind the tomatoes, onion and chilli to a paste in a pestle and mortar or a a food processor. Pour the stock into a large pot and add the tomato paste and the palm oil. Bring to the boil, reduce to a simmer, cut the fish into steaks some 3cm thick, add these and cook for 15 minutes. Add the okra and baobab leaves then cook for a further 10 minutes. Season to taste and serve hot on a bed of rice or with fufu. |
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Other recipes with kuka and okra as primary ingredients: Tanzanian Coconut Bean Soup Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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