Miyan KukaBaobab Leaf Soup
A hearty soup of goat simmered with onions, tomatoes, and baobab leaf powder until thick and deeply savory. Its earthy, slightly tangy flavor makes it a recognizable accompaniment for starchy staples across Niger.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 600gGoat Shoulder (cut into large pieces)
- 40mlVegetable Oil
- 150gOnion (finely chopped)
- 180gTomato (finely chopped)
- 10gGarlic (crushed)
- 2pcsBouillon Cube
- 10gFermented Locust Bean Seasoning
- 5gChili Powder
- 8gSalt
- 40gBaobab Leaf Powder
- 1.5lWater
- 15gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat, then add the goat shoulder and brown it well on all sides.
- 02
Add the onion and cook until softened, then stir in the garlic and tomato.
- 03
Cook until the tomato forms a thick base, then add the water, bouillon cubes, fermented locust bean seasoning, chili powder, and salt.
- 04
Bring the soup to a gentle simmer and cook until the goat shoulder is tender enough to pull easily with a spoon.
- 05
Sprinkle in the baobab leaf powder little by little while stirring so it thickens the soup without forming lumps.
- 06
Simmer until the soup is smooth and slightly thickened, then stir in the fresh coriander.
- 07
Serve hot.
Ratings & Reviews
Log in to rate and review this recipe.