What it is
The northern okra soup, made from fresh or dried and ground okra cooked with dawadawa, ground pepper and dried fish or meat. Dried okra gives a darker, less slippery soup than the fresh southern versions.
Key ingredients
- Fresh or dried okra (kubewa)
- Dawadawa
- Ground pepper
- Dried fish or meat
- Onions
- Groundnut oil
- Salt
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with tuwon shinkafa, tuwon masara or tuwon dawa, pinched and dipped.
Cultural significance
Drying and grinding okra is how northern households keep it through the dry season, and miyan kubewa is the result: an okra soup that can be cooked long after the plants stop producing. It sits within the everyday miyan repertoire eaten with tuwo, and its dawadawa seasoning distinguishes it from southern okro soup.
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