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Good Balance

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MIYAN KUKA and TUWON SHINKAFA

80 min

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What is the energy content breakdown?

Fat 60 24.9g / 60%

Carbohydrates 5 5g / 5%

Protein 35 33.4g / 35%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Family Main course

MIYAN KUKA and TUWON SHINKAFA

Name: MIYAN KUKA and TUWON SHINKAFA
Prep time: 19 s
Cook time: 61 s
Total time: 80 s
Yield: 6
Cuisine: African - style
Ingredients: 1000 grams chicken chunks (you can also use beef or lamb up to you); 1 Tablet MAGGI Signature Miya; 2/4 cup Palm Oil; 1/2 tablespoon Thyme; 1/2 tablespoon Black Pepper; 2 Units scotch bonnet; 2 Units Onions; 1/2 tablespoon Kaun “potash”; 2 tablespoons Baobab Powder (kuka); 3 tablespoons Ghee Butter (Man Shanu)

(0)

80 Min

Nutrition Value

Carbohydrates

5,1 g

Energy

382,65 kcal

Total fat

24,94 g

Fiber

0,85 g

Protein

33,49 g

Saturated Fats

10,72 g

Sodium

195,12 mg

Sugars

2,35 g

Information per serving

Ingredients

1000 g

chicken chunks (you can also use beef or lamb up to you)

1 Tablet

MAGGI Signature Miya

0.5 cup

Palm Oil

0.5 tbsp

Thyme

0.5 tbsp

Black pepper powder

Fresh Pepper

Onions (Chopped)

0.5 tbsp

Kaun “potash”

2 tbsp

Baobab Powder (kuka)

3 tbsp

Ghee Butter (Man Shanu)

Copy

FOR TUWON
10 Min

Pour the tuwon shinkafa on a tray and pick it for stone
FOR TUWON
15 Min

wash it well and put on fire with two times the quantity of the rice and cook till its properly cooked and you then mash with mucciya (wooden spatula) and you are good.
MIYAN KUKA
5 Min

Wash your meat thoroughly with lime or lemon to get all the bacteria out.
Step4
4 Min

Then place in a pan, add onions, Maggi cubes and thyme then bring to boil (sometimes I like to add a bit of ginger and garlic too, again entirely up to you).
Step5
7 Min

Now some people fry their meat before proceeding but I chose to grill mine (healthier option).
Step6
10 Min

So once you’ve boiled the meat for about 10 mins you can grill it for about 20 mins. Now you should have the stock from when you boiled the meat.
Step7
5 Min

Place it back on the heat and bring to boil then add the palm oil and let it simmer for about 5mins.
Step8
5 Min

After that, add the baobab, whisking it in then add the potash. This makes it a little bit thicker and makes it draw a little bit more.
Step9
10 Min

Once you’ve done this, add the grilled meat to the mixture and mix it well then let it simmer on low heat for about 10 mins.
Step10
3 Min

Lastly add about 2 tablespoons of ghee butter and let it simmer for a couple more minutes.
Step11
3 Min

Get a separate pan, add the other 2 tablespoons of ghee butter with some onions once the oil heats up.
Step12
3 Min

Then take off heat once the onions are nice and soft, you can drizzle this over the soup if you like ghee butter (man shanu). Tastes Amazing!! So there you have it! MiyarKuka!! Serve with TuwonShinkafa

FOR TUWON of 12

Pour the tuwon shinkafa on a tray and pick it for stone

FOR TUWON of 12

wash it well and put on fire with two times the quantity of the rice and cook till its properly cooked and you then mash with mucciya (wooden spatula) and you are good.

MIYAN KUKA of 12

Wash your meat thoroughly with lime or lemon to get all the bacteria out.

Step4 of 12

Then place in a pan, add onions, Maggi cubes and thyme then bring to boil (sometimes I like to add a bit of ginger and garlic too, again entirely up to you).

Step5 of 12

Now some people fry their meat before proceeding but I chose to grill mine (healthier option).

Step6 of 12

So once you’ve boiled the meat for about 10 mins you can grill it for about 20 mins. Now you should have the stock from when you boiled the meat.

Step7 of 12

Place it back on the heat and bring to boil then add the palm oil and let it simmer for about 5mins.

Step8 of 12

After that, add the baobab, whisking it in then add the potash. This makes it a little bit thicker and makes it draw a little bit more.

Step9 of 12

Once you’ve done this, add the grilled meat to the mixture and mix it well then let it simmer on low heat for about 10 mins.

Step10 of 12

Lastly add about 2 tablespoons of ghee butter and let it simmer for a couple more minutes.

Step11 of 12

Get a separate pan, add the other 2 tablespoons of ghee butter with some onions once the oil heats up.

Step12 of 12

Then take off heat once the onions are nice and soft, you can drizzle this over the soup if you like ghee butter (man shanu). Tastes Amazing!! So there you have it! MiyarKuka!! Serve with TuwonShinkafa

Recipe PDF

With pictures

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MIYAN KUKA and TUWON SHINKAFA

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Nutrition Value

Ingredients

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FOR TUWON

FOR TUWON

MIYAN KUKA

Step4

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FOR TUWON of 12

FOR TUWON of 12

MIYAN KUKA of 12

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