Tuwo with Miyan Kuka (Baobab Leaf Soup)

Ingredients

• 3 cups rice or millet flour, for tuwo
• 4 cups water, for tuwo
• 1/2 cup dried baobab leaf powder (kuka)
• 1 lb beef, cut into pieces
• 1/4 cup ground crayfish
• 2 tbsp palm oil or vegetable oil
• 1 onion, chopped
• 3 cups water or beef stock, for soup
• Seasoning cubes, to taste

Instructions

1. 1Simmer beef with onion and seasoning cubes in stock until tender, about 25 minutes.
2. 2Whisk the baobab leaf powder into the beef broth along with crayfish and oil.
3. 3Simmer 10-15 minutes, stirring, until the soup thickens to a slightly stretchy, silky texture.
4. 4For the tuwo, bring water to a boil and gradually whisk in the flour, stirring constantly.
5. 5Cook and stir over low heat until it forms a smooth, stiff, dough-like mass, about 10 minutes.
6. 6Shape the tuwo into rounds and serve with the baobab leaf soup.

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