Ingredients

Method

1. Soak the dried fish in cold water. Debone when soft.
2. Grind the crayfish with dawadawa. Pound the pepper.
3. Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
4. Stir the kuka powder into the reserved stock until smooth, with no lumps.
5. Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
6. Add the deboned fish, cover, and cook 5 minutes over medium heat.
7. Stir in beef, and add salt to taste. Cook for 2 minutes.
8. Serve with tuwo shinkafa or tuwo masara.

Notes

• Add the kuka powder gradually to avoid lumps. Too much kuka powder can make the soup bitter.
• Continuous stirring improves the smooth texture.
• The soup often tastes better after resting for several hours or overnight.
• Palm oil gives the soup a richer aroma and appearance.

Equipment

• Cooking pot
• Wooden spoon or whisk
• Blender or mortar and pestle
• Knife
• Bowl
• Sieve (optional)

Categories

• Recipes for soup
• Hausa recipes
• Recipes using beef rib
• Recipes using onion
• Recipes using catfish
• Recipes using ground crayfish
• Recipes using dehydrated broth
• Recipes using salt
• Recipes using dryfish
• Recipes using habanero chile
• Recipes using palm oil
• Recipes using iru