Description Edit

It serves 4. A Northern Nigeria speciality. This green soup is made with powdered baobab leaves and thickened lightly with dried okro. Very tasty and serve well with tuwo shinkafa.

Ingredients Edit

Directions Edit

  1. Wash and clean the fish, if using fresh fish, sea son with salt and pepper.
  2. Grind tomatoes, on ions and chillies.
  3. Pour the stock into a large pot, add the grind ingredients and oil and cook for 15 minutes, add the okro and kuka leaves, stir and cook for 10 minutes.
  4. Season to taste and serve hot with tuwo shinkafa
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