Miyar kuka or miyan kuka, also known as luru soup (in Ghana‘s Zongo communities), according to Wikipedia, is a type of soup popular among West Africa’s Sahelian ethnic groups. The soup is made from powdered baobab leaves and usually served with tuwo , millet or fufu.
The Baobab leaf is one of the major ingredients used in preparing the sumptuous soup, and it is one of the simplest northern Nigerian soups made with dried fish.
Miyan kuka is made using dried baobab leaves; the leaves are usually sun-dried and then ground into powder form while the baobab leaves are used and served as a thickener for the soup once it is dried. This soup can be fixed within 20 minutes.
Miyan kuka has a greenish look once it’s prepared, but you can add a little bit of palm oil to it to brighten the look. It is a flavourful and savoury soup that is very healthy and delicious.
A seasonal variant of this soup is made using fresh mashed baobab leaves. This variant is only available during the rainy season when fresh baobab leaves are available.
Well known as a popular and beloved traditional delicacy of Northern Nigeria., it is more than just a soup; it is a story of culture, identity, resilience, and culinary pride. Apart from being prepared from dried vegetables, spices, and groundnut paste, this rich, savoury broth is also, most commonly enjoyed with tuwo shinkafa (soft rice pudding) or tuwo masara (cornmeal swallow). For centuries, it has been a centrepiece of communal dining, hospitality, and festive gatherings across Hausa-Fulani communities.
To better understand this dish, one of us, Adeyemi Jeremiah, an agricultural engineer, reached out to a friend from Adamawa, Irene Dishon, a University of Maiduguri graduate from Guyuk Local Government Area. In a lively exchange, Irene shared the secrets of preparing Miyan Kukah, a flavourful and savoury soup that is simple to make yet rich in taste and tradition. The interaction between the pair opened a window into the culinary heritage of the Lunguda people, one of the ethnic groups of Adamawa and Gombe States in Nigeria.
For the Lunguda, food is not just sustenance; it is a reflection of their way of life. Traditionally, their staple crop has been guinea corn (Sorghum bicolour), which is usually ground on a stone hand mill and cooked into tuwo, a thick paste eaten mostly with vegetable soups. While rice, maize, and millet have joined their food basket in recent years, guinea corn remains dominant, and with it comes a soup that has become synonymous with their table: Miyan Kukah.
Well, the Story of Miyan Kukah, also known as miyar kuka or luru soup (among Ghana’s Zongo communities), is popular across West Africa’s Sahelian belt. It is very delicious and has a lot of health benefits. The leaves are rich in Vitamin C as well as other nutrients such as alpha.
In virtually all of Northern Nigeria, Miyan Kukah has become a beloved staple, often paired with tuwo shinkafa (soft rice pudding) or tuwo masara (cornmeal swallow). For centuries, it has been served at home, in farms, at special occasions, like, weddings, naming ceremonies, and festive occasions, symbolising abundance, warmth, and hospitality.
The nutritional value and health benefits of Miyan Kukah is more than a culinary delight; it is a balanced, wholesome dish. Rich in vitamins and minerals, the Baobab leaves are packed with Vitamin C, calcium, potassium, and iron, boosting immunity and strengthening bones. Looking at protein and healthy fats, the groundnut base provides plant-based proteins and heart-friendly fats and in terms of digestive health, it is high in fibre content, aids digestion and helps maintain a healthy gut.
In taking a look at sustainability, the drying of baobab leaves ensures a year-round access to a nutrient-rich vegetable, even during dry seasons. Even nutritionists affirm that Miyan Kukah contributes to combating malnutrition, especially in rural communities, making it as healthful as it is cultural.
The culture, identity, and resilience of this soup are top-notch. The preparation of Miyan Kukah reflects indigenous food preservation practices passed down through generations. In every Lunguda or Hausa-Fulani household, recipes are transmitted orally, ensuring cultural continuity. Its preparation is not rushed, from drying and pounding the baobab leaves to carefully simmering them in groundnut paste and spices; each step speaks of patience, knowledge, and heritage.
This resilience has made Miyan Kukah a unifying dish, transcending ethnic borders across Northern Nigeria and beyond. It is a meal of identity and pride, one that tells the story of resourcefulness and tradition.
Towards UNESCO Recognition, Miyan Kukah meets UNESCO’s definition of an Intangible Cultural Heritage element, which embodies the following.
The traditional knowledge of the food is rooted in centuries-old food preservation and culinary practices. The community identity helps in strengthening bonds through communal eating and festive gatherings.
The sustainability in demonstrating how local communities adapt to seasonal challenges is a big issue as well, while the oral transmission in ensuring skills and values are handed down through generations.
Enlisting Miyan Kukah on UNESCO’s Intangible Cultural Heritage list would not only preserve this culinary treasure but also spotlight Nigeria’s broader contribution to Africa’s food heritage.
From the Lunguda kitchens of Adamawa and Gombe, to many Fulani and Hausa households across the Sahel, Miyan Kukah is more than just soup; it is a story of a people, their culture, identity and resilience. It nourishes the body, strengthens identity, and sustains tradition. In every bowl lies history, health, and heritage.
Recipe for 4 servings
• 3 tablespoons of baobab leaf powder (Kuka)
• 3 medium catfish (Busheshen Kifi)
• 3 cloves of garlic
• 1 small sized ginger (Cita)
• 1 medium sized onion (Albasa)
• 1 tablespoon ground crayfish
• 3 caked disk locust beans (dawadawa )
• Sait and seasoning to taste (Gishiri)
• 3 Scotch bonnet peppers (Atarugu)
• 1 cooking spoon palm oil (Mai Ja)
Method
• Bring the kuka powder into a fine colander and sift to get ride tiny particles of leaves.
• Chop onion, crush garlic, ginger and pepper and set all aside.
• Rinse the beef into a pot, season with half part of the onion, pepper, ginger, 1 stock cube and salt, add water to the meat and bring to a boil.
• Add the ground crayfish, the remaining garlic, ginger stock cube, crushed dawadawa (locust bean) and 1 cooking spoon of palm oil.
• Add the dried catfish to the soup and leave it to simmer on medium heat.
• Remove all the meat and fish into a bowl using a spoon, leaving the empty stock on medium heat.
• Add the ground kuka preferably with your hand, a little at a time and stir continuously to avoid lumps.
• If the soup turns out very thick during this process, add more water to it and stir.
• Return the cooked meat to the soup, stir and leave it to cook for 10 minutes on low heat.
• Once you’re happy with the taste and the consistency of the soup, take it off heat.
• Serve Miyan Kuka with millet or tuwo shinkafa.
