Miyan Kuka

Ingredients

• •500g fresh spinach, chopped
• •400g beef or fish, cubed
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •4 tablespoons ground peanut butter or peanut powder
• •2 tablespoons tomato paste
• •3 medium tomatoes, chopped
• •1 liter beef or vegetable broth (gluten-free)
• •2 tablespoons vegetable oil
• •2 Maggi or bouillon cubes (gluten-free)
• •1 teaspoon salt and pepper to taste
• •1 scotch bonnet pepper (optional)

Directions

1. 1Heat oil in a large pot and fry onions and garlic until golden, about 2 minutes.
2. 2Add the meat or fish and cook until browned, approximately 5-7 minutes.
3. 3Stir in tomato paste and chopped tomatoes, cooking for 3 minutes until fragrant.
4. 4Pour in the broth and bring to a boil, then add Maggi cubes and reduce heat to simmer for 10 minutes.
5. 5In a small bowl, mix the peanut butter with 1/2 cup of warm broth to create a smooth paste.
6. 6Slowly pour the peanut mixture into the pot while stirring constantly to avoid lumps.
7. 7Add the chopped spinach and whole scotch bonnet pepper (if using), simmer for 10-15 minutes until spinach is fully cooked and soup thickens.
8. 8Season with salt and pepper to taste, remove scotch bonnet if desired, and serve hot with fufu or rice.

💡 Ground peanut thickens miyan kuka as it simmers, so add broth gradually and stop while it still pours easily.

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