Dr. Fatima Sule Muhd, the brain behind ‘Instant Miyar Kuka’

Dr. Fatima Sule Muhd, the brain behind ‘Instant Miyar Kuka’

In this week’s interview, Neptune Prime brought to you the first woman who took ‘Miyar kuka’ to the laboratory… 😉 Yes!

Dr. Fatima Sule Muhd is a renowned environmental biochemist, academic, and innovator from Yobe State, Nigeria. She earned her PhD in Environmental Biochemistry from Cranfield University, UK, and has extensive experience as a lecturer and researcher at institutions such as Federal Polytechnic Damaturu and Federal University of Health Sciences, Azare. Known for her groundbreaking work in health and food science, she invented ‘Instant Miyar Kuka’, an upgraded version of the traditional Northern Nigerian soup, enhancing its nutritional value and global appeal. Dr. Fatima is passionate about promoting indigenous crops and ensuring their health benefits are recognized worldwide.

Happy reading…

Name, State of Origin, educational background, and working experience
My name is Dr. Fatima Sule Muhd. I was born in Potiskum, in what was then Borno State (now Yobe State), and raised in Maiduguri. My educational journey began at Kara Primary School, Potiskum, and continued at GGSS Potiskum for my secondary education. I earned a Diploma in Health Education, a BSc in Biochemistry, and a Master’s in Health Planning and Management from the University of Maiduguri. Later, I pursued a PhD in Environmental Biochemistry at Cranfield University in the UK, specializing in chemical exposure.

My career started as a Science Teacher with the Yobe State Teaching Service Board, after which I joined the Federal Polytechnic Damaturu as part of its pioneering staff, serving as a Chemistry and Biochemistry Lecturer. I was also among the pioneering staff at the Federal University Gashua. Currently, I am a lecturer at the Federal University of Health Sciences, Azare, where I continue to contribute to health sciences education and research.

I have had the privilege of gaining international exposure in my field. I was an Academic Visitor at King’s College London, where I worked with the Exposure Science and Pollution Measurement Team. Additionally, I spent three years in East Africa as part of a special academic intervention program, which broadened my experience and perspective.

Beyond academia, I am actively involved in environmental health initiatives. I serve as a Consultant and Governing Council member of the Environmental Health Council of Nigeria. I am particularly proud to have facilitated the establishment and commissioning of the National Institute of Environmental Health (IEH) in Abuja, a key milestone in advancing public health and environmental safety in Nigeria.

What inspired you to invent ‘Instant miyar Kuka’? Of all the things you could invent, why kuka?

Kuka is a staple food in Northern Nigeria, widely consumed in various forms, especially as soup. However, I often wondered why miyar kuka hasn’t gained popularity beyond the region. Why do we embrace soups from other cultures more readily than our own? It struck me that the way we traditionally prepare miyar kuka without protein makes it seem like a dish cooked out of necessity or scarcity. It’s often given unflattering nicknames like ‘karta kafira’ or ‘gafara ruwa ga kuka na zuwa,’ reflecting its association with minimal resources. When more resources are available, people tend to opt for soups like egusi, ewedu, or vegetable-based options.

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As a chemical and health scientist, I decided to take on the challenge of reimagining miyar kuka. My goal was to enhance its nutritional profile and elevate it to a globally appealing dish. I went to the lab to analyze the components of kuka (baobab leaves) and identify ways to improve its health benefits and overall appeal.

Through research funded by Tetfund, which supports projects that boost food quality, availability, and economic growth, I discovered that kuka is rich in essential nutrients like calcium, potassium, magnesium, and iron. In fact, the potassium content in kuka exceeds that found in bananas. This inspired me to transform miyar kuka into a world-class dish that is both healthy and delicious—something that could attract not just Nigerians but people worldwide. My vision is to make ‘Kuka’ a celebrated global food, valued for its health benefits and versatility.

What are the challenges you encountered while coming up with this product?
The challenges are not very intense. All I know and can remember is the product is accepted. It made me happy and relieved because many people love Kuka and have welcomed the development.

Our readers would like to know about your finished products
Well, the product consisted of locust beans, ginger, peppers, and kuka. For the protein, there are 3 different flavors. Fish flavored, beef flavored, and chicken flavored, depending on one’s preference.

How can one prepare miyar kuka with your product?
We made it as simple as it can be. Just boil one liter of water with onions; you may decide to add seasoning to taste (We didn’t put it in the product because not everyone likes it.) One can add a protein of choice. But note that the product has protein in it. When the water is boiled, add one tablespoon of the kuka mix and stir. This measurement will give you the perfect miyar kuka consistency.

What other indigenous crops have you taken to the next level apart from kuka?
My dream is to see indigenous crops unique to Northern Nigeria widely consumed and appreciated, not just by our people but also beyond our borders. I envision a future where natural, unadulterated snacks and drinks from our region replace imported products at events and in everyday life.
To achieve this, I have developed a range of products using locally sourced crops such as goruba (doum palm fruit), dorawa (African locust beans), sesame, moringa, and hibiscus. These are cleaned, processed, and packaged as healthy snacks and drinks. Additionally, I have created instant zobo powder, which can be prepared as a tea or a beverage. This product is infused with natural, medicinal herbs and spices, offering both flavor and health benefits.
My goal is to showcase the richness of our indigenous crops and promote their use globally while preserving their natural qualities and boosting their accessibility.

Can we say that your dreams are fulfilled, seeing that one of your products is endorsed and is being sponsored by Tetfund, and You are now in Abuja to showcase your products?
Yes, part of that dream is fulfilled. Instant Kuka is the only product recognized and sponsored. I would like the same for other products. I want to study them in the lab and analyze the chemical components and their usefulness so everyone knows how blessed we are and what we are consuming.

Thank you for your time

Thanks for having me.

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