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Abunuabunu (Ghanaian green soup)
Abunuabunu: the green cocoyam-leaf and garden-egg soup of Ashanti and Bono, with meat
Green from cocoyam leaves (kontomire), garden eggs and green chillies, abunuabunu is a home-style soup from the Ashanti and Bono farmlands, cooked when the leaves are young and plentiful. Traditionally it is made with giant land snails or bush meat; this version uses goat or beef with smoked fish, which are easier to find. The leaves and vegetables are boiled, pounded or blended and returned to the meat stock, giving a fresh, grassy, peppery soup with a gentle bitterness. It is eaten with fufu or ampesi (boiled yam and plantain). Spinach works if you cannot buy cocoyam leaves. Don't skimp on the cooking time for the cocoyam leaves; undercooked, they leave an itchy, scratchy feel in the throat. Chef's tip: always boil cocoyam leaves for at least 15 minutes, because underdone leaves leave an itchy, scratchy feeling in the throat; if you use snails, buy them cleaned from a reputable seller and simmer them until firm.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meat
- 1 ¾ lb goat or stewing beefin chunks
- 1 onionchopped
- ⅞ oz fresh gingergrated
- 3 garlic clovescrushed
- 2 tsp salt
- 6 ¼ cups water
For the green base
- 1 ⅛ lb cocoyam leaves (kontomire)washed, stems removed; or spinach
- 6 garden eggsor 3 small white aubergines
- 1 onionhalved
- 1 ¾ oz turkey berries (abeduro) (optional)
- 2 cups water
To finish
- 7 oz smoked fishskin and bones removed, in flakes
- 2 tbsp red palm oil (optional)
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What you'll need
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Method
0/6 doneStep 1: Put 1 ¾ lb goat or stewing beef, 1 onion, ⅞ oz fresh ginger, 3 garlic cloves and 2 tsp salt in a large pot, cover and steam over a medium heat in its own juices until the meat changes colour all over.
10 minStep 2: Add 6 ¼ cups water, bring to the boil and simmer covered until the meat is nearly tender.
30 minStep 3: Meanwhile, put 1 ⅛ lb cocoyam leaves (kontomire), 6 garden eggs, 4 green chillies, 1 onion and 1 ¾ oz turkey berries (abeduro) in another pan with 2 cups water and boil, covered, until the garden eggs are soft and the leaves are dark and very tender.
15 minStep 4: Drain, keeping a little cooking water, and blend or pound everything to a smooth, bright green purée.
Step 5: Stir the green purée into the meat pot with 7 oz smoked fish and 2 tbsp red palm oil. Simmer gently, uncovered, until the soup thickens slightly and the meat is completely tender.
20 minStep 6: Taste for salt and serve hot with fufu or ampesi.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does abunuabunu (Ghanaian green soup) take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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