Ayaaya (baobab leaf and beef soup, a Tuo Zaafi variant)

Instructions

1. Cut the meat into pieces and brown it in the palm oil with one sliced onion for 10 minutes.
2. Add the chopped tomatoes, chili powder and water, then cook covered for 40 minutes over low heat.
3. Meanwhile, rehydrate the baobab leaves in lukewarm water for 10 minutes, then roughly crush them.
4. Add the leaves, the okra cut into rounds and the crushed dawadawa to the pot. Stir and simmer for 15 minutes.
5. Adjust the seasoning with salt and the bouillon cube, then serve hot with the tuo zaafi.