Miyan Kubewa (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).
- Prep
- 17 min
- Cook
- 40 min
- Total
- 57 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Cooking pot
Equipment
Knife
Equipment
Chopping board
Equipment
Blender or mortar and pestle
Equipment
Wooden spoon
Equipment
Bowl
Procedure
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.
Procedure
If using smoked or dried fish, add it along with the ground locust beans (dawadawa). Allow it to simmer for 5–10 minutes.
Procedure
Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.
Procedure
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).
Procedure
Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.
Procedure
Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture.
Notes, tips, and variations
Fresh okra gives a better texture, but dried okra is more convenient for storage and travel.
Notes, tips, and variations
Dawadawa adds a unique, pungent aroma typical of Hausa soups.
Notes, tips, and variations
Crayfish is optional but adds depth of flavor, especially if fish is not used.
Photo: Bukky658 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
