Dried Okra Soup (Miyan Busasshen Kubewa)
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Dried Okra Soup (Miyan Busasshen Kubewa). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Dried Okra Soup (Miyan Busasshen Kubewa) using 13 ingredients and 11 steps. Here is how you cook it.
Baca Juga
This is a soup widely consumed in Northern Nigeria. It is made with powdered okra. It is mostly taken with Tuwo and it is especially enjoyed during Sahoor. #ramadansadaka
Ingredients and spices that need to be Get to make Dried Okra Soup (Miyan Busasshen Kubewa):
- Powdered Okra
- Scotch bonnet and onions (pounded or blended)
- Palm oil
- Daddawa
- Seasoning and spices
- Crayfish
- Water
- Chicken
- pieces Chicken
- Seasoning
- Spices
- Onions (cut)
- Water
Instructions to make to make Dried Okra Soup (Miyan Busasshen Kubewa)
- Put palm oil in a pot, add few cuts of onion and put on heat source. Allow to fry.
- Add in scotch bonnet mix, seasoning of choice, spices (I used ginger powder and garlic powder), crayfish and daddawa. Stir and reduce heat.
- Meanwhile, wash chicken and add to a clean pot. Add in seasonings of choice, spices, onion and water. Put on heat source.
- When properly cooked, drain broth in a container.
- Use two forks (or use clean hands) to separate chicken flesh from bones. Keep aside.
- When soup ingredients are fried, add in chicken broth and some water. Stir and cover.
- Reduce heat to medium. Allow to simmer for some minutes.
- Add in (fluffed) chicken flesh.
- Reduce heat to low. Add in okra powder in small batches and use a whisk to quickly mix. This in order to prevent lumps.
- Leave on heat for one more minute.
- Serve with Tuwo variant of choice (Tuwon Shinkafa, Tuwon Semo, Tuwon Masara, Tuwon Alkama) or Eba.
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