Baobab Leaves (ground) Sauce/ Miyan Kuka/Luru Soup/ Sauce Lalo

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Baobab leaves soup, Luru soup, or Miyan Kuka is a popular West African dish made using kuka leaves powder (ground dried baobab leaves).

My favorite attributes of baobab leaves sauce are its texture and earthy bitterness. In Senegal, baobab leaves powder (or lalo) is a binding agent that facilitates the digestion of dishes such as thiéré.

In contrast, in Nigeria, Mali, or Burkina Faso, powdered baobab leaves are used as a basis for delicious vitamin-rich sauces with tons of health benefits.

Miyan Kuka's health benefits include improved digestion and immunity thanks to its rich fiber, anti-oxidants, and vitamin profile. In addition, Luru soup is an easy and great dish to make during cold months and the postpartum period after childbirth.

Sidedishes Suggestions for Serving Baobab Leaves (ground) Sauce/ Miyan Kuka/Luru Soup/ Sauce Lalo:

• White rice

• Futu: side dish made of blended cooked cassava and yellow plantains

• Boiled cassava

• Veggies

• Tuwo: Rice-based swallow (Nigerian)

Ingredients Needed to Make Baobab Leaves (ground) Sauce/ Miyan Kuka/Luru Soup/ Sauce Lalo:

• Baobab leaves (ground): the dish's star, rich in calcium, iron, and vitamin C. When cooked, ground baobab leaves render the stew slimy. 

• Bay leaves: To beautifully perfume your dish

• Garlic: To flavor the sauce 

• Soumbala: For some umami flavor profile 

• Dried shrimps: Gives the baobab leaves stew a slightly smoky flavor. Dried shrimps can be replaced with smoked or salted fish. 

• Meat: Veal, lamb, beef, or even chicken are good choices. Baobab stew doesn’t require meat and can be cooked without any.

How to Make Baobab Leaves (ground) Sauce/ Miyan Kuka/Luru Soup/ Sauce Lalo?

1. Brown chopped onions and meat.

2. Flavor with bay leaves and chopped fresh garlic.

3. Add tomato and water, and let simmer.

4. Add dried shrimp and ground locus beans (soumbala, nététou, soumara).

5. Add ground dried baobab leaves, and let simmer some more.

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Baobab Leaves (ground) Sauce/ Miyan Kuka/Luru Soup/ Sauce Lalo

Yield: 2 servings

Author: mddolce

Prep time: 5 MinCook time: 1 H & 40 MTotal time: 1 H & 45 M

Ingredients

• 500g meat with bone (veal, lamb, beef, chicken)
• 4 tbsp ground baobab leaves (22g)
• 1 onion
• 1 tomato
• 3 garlic cloves
• 2 bay leaves
• 1 tbsp of ground soumbala (netétou, locus beans, soumara)
• 1 tsp dried shrimps
• 3 cups of water
• 1 hot pepper
• Salt and black pepper to taste
• oil

Instructions

1. Chop onions and garlic. Cut meat into pieces.
2. Add 2 tablespoons of oil into a pot, and adjust heat to medium-high.
3. Add meat and onions to oil, and sauté for about 2-3 minutes until both meat turns brown. Add tomatoes, garlic, bay leaves, and 3 cups of water. Scrape the bottom of the pan with a wooden spoon if any residues are stuck. Take care to have the meat covered with the water. Add about 1/4 tsp of salt.
4. Partly cover stew and cook for about an hour. Add soumbala and dried shrimp. Cook for 20 more minutes. Meat should be tender.
5. Add baobab leaf powder, about 1 tbsp at a time, and mix after each addition to incorporate the powder.
6. Let simmer for about 10 more minutes.

mddolce.com/eng/baobab-leaves-stew

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