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Abunabunu Soup
Abunabunu soup, also known as 'Green Green Soup,' is a traditional Ghanaian dish originating from the Ewe ethnic group. It's characterized by its vibrant green color, derived from cocoyam leaves (kontomire), and a rich, savory flavor profile from a combination of meats, fish, and aromatic spices. This hearty soup is often served with fufu, cassava, or plantain.
đ§ Ingredienser
- 500 g Cocoyam leaves (Kontomire)(washed and finely chopped)
- 300 g Assorted meat (e.g., beef, goat meat)(cut into bite-sized pieces)
- 200 g Cow feet (optional)(cleaned and cut)
- 150 g Smoked fish(cleaned and flaked)
- 200 g Crabs (optional)(cleaned)
- 1 large Onion(chopped)
- 1 Green bell pepper(chopped)
- 1-2 Scotch bonnet pepper(to taste, adjust for heat)
- 1 thumb-sized piece Ginger(grated)
- 3 cloves Garlic(minced)
- 2 tbsp Groundnut paste (optional, for richness)
- 3 tbsp Palm oil
- to taste Salt
- as needed Water
đšâđł Instruktioner
- 1
In a large pot, combine the assorted meat, cow feet (if using), half of the chopped onion, grated ginger, minced garlic, and a pinch of salt. Add enough water to cover the ingredients and bring to a boil. Reduce heat, cover, and simmer until the meat is tender, about 1 to 1.5 hours.
- 2
While the meat is cooking, prepare the cocoyam leaves. Wash them thoroughly and finely chop them. Set aside.
- 3
In a separate pot or a large saucepan, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until softened. Add the chopped green bell pepper and scotch bonnet pepper, and cook for another 2-3 minutes.
- 4
Add the cooked meat and its stock to the pot with the sautéed vegetables. Stir in the flaked smoked fish and crabs (if using). If using groundnut paste for extra richness, whisk it with a little water to form a smooth paste and add it to the pot.
- 5
Bring the soup to a simmer. Gradually add the chopped cocoyam leaves, stirring well to combine. Add more water if needed to reach your desired soup consistency.
- 6
Cover the pot and let the soup simmer gently until the cocoyam leaves are fully cooked and the soup has thickened slightly, about 30-45 minutes. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning with salt as needed. Serve hot with fufu, banku, tuozaafi, or boiled yam/plantain.
đĄ Proffstips
- âFor a smoother soup, you can blend some of the cocoyam leaves before adding them.
- âAdjust the amount of scotch bonnet pepper to control the spiciness.
- âEnsure the cocoyam leaves are thoroughly washed to remove any grit.
- âIf you can't find cocoyam leaves, spinach can be used as a substitute, though the flavor will be different.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like okra or garden eggs.
- Use a variety of seafood like shrimp or mussels.
- For a vegetarian version, omit the meat and fish, and use vegetable stock.