Nigerien Kuka Sauce

West Africa

Krouba Krouba


1 Diced Onion
2 Sliced Scotch Bonnets
4 Tbsp Baobab/Kuka
2 Tbsp Soumbala/Iru
1 Tbsp Dried Onion
2 Tbsp Shea Butter
1 tsp Ground Anise
Salt & Pepper


Rehydrate 2 tablespoons of soumbala with a tablespoon of hot water. Let it soak for 10 minutes.
To a pot, add 1 liter of water and bring to a boil.
Add one diced onion, one or two scotch bonnet chilis, cut in half, and the soumbala.
Let it simmer for 10 minutes until onions become soft.
Season with a tablespoon of dried onions, a teaspoon of ground anise, and salt & pepper.
Mix 4 tablespoons of kuka leaves with two tablespoons of shea butter.
Add the mixture to the pot and continue cooking for 10-20minutes, stirring frequently.

In another pot, soak 200ml of rice in 500ml of water for 10min.
Bring the water to a boil, cover, and cook for 10 minutes.
Little by little add about 100ml of fine cornmeal to the rice, stirring constantly with a fork.
Eventually the mixture should form a thick paste.
Remove from the heat, form the mixture into fist-sized balls, and serve in a bowl with sauce poured on top.

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