A DELICACY FROM PARADISE

One of the most commonly found drought-resistant trees in most deserts is the Baobab. This tree, though not usually more than thirty meters high, has a wide trunk that can hold up to 450 litres of water in order to survive the dry season that lasts for a greater part of the year. This special adaptive feature is not only crucial to the tree’s survival, but also animals and human beings who inhabit such arid region. Every part of the baobab, from its bark to the leaves, is economically important.

The leaves of the baobab however, seems to be of greatest benefits. It is often a major constituent of traditional medicine administered to cure ailments such as asthma, cough, and fever in such areas. It has also been found out that the leaves contain some hypotensive properties. Asides this, baobab is also the main ingredient of a notable soup in the culture of most inhabitants. Baobab leaves can be prepared fresh like spinach, or pulverised into fine powder, before being made into soup.

The processing of the leaves into a fine dry powder however seems to be the most acceptable form of use. The dry powder of baobab leaves are used to prepare what is locally called miyan kuka which means kuka soup literally in most parts of the Sahara. The people perhaps prefer the dried form because of its longer shelf value.

To prepare the soup, the following ingredient quantities are needed to feed a family of not more than ten persons: 225g of dried kuka leaves, 225g of dried ground okra, 500g of dry or fresh fish, four fresh tomatoes, two fresh chillies, two medium sized onions, six tablespoons of palm oil, about a litre of water and of course, salt to taste.

As a preliminary step, the dry fish must be thoroughly washed; and if fresh fish is being used, it may be further seasoned with salt and pepper. Then, the tomatoes, onions and chillies are ground very well into fine paste. Water is poured into a large pot, and the ground ingredients along with oil are also poured inside. This must be allowed to cook for fifteen minutes. Thereafter, the dried okra and kuka leaves are added and stirred. It is then allowed to simmer for another ten minutes, after which salt may be added to taste.

This soup is not deficient of essential nutrients as expected of most natural vegetables. A high percentage of vitamin C has been found in the fresh leaves, especially, if the leaves are relatively small in size. The dried form still retains some vitamin A as well, depending on the breed of leaves and method of pulverisation. Minerals such as potassium, calcium, and catechins are also present in significant amounts.

Usually, this soup is served hot with a popular staple food called tuwo shinkafa, or tuwo masara as a delicacy. This soup is so much valued by the Hausas particularly and in fact, a part of Ilorin, Nigeria refers to this soup in a local dialect as obe al-juanna, literally meaning a heavenly soup.