Abunuabunu (Abunuabunu)
Overview
Abunuabunu is a green soup from Ghana made with young cocoyam leaves, known as kontomire. The leaves are boiled with garden eggs, onion, tomato and hot peppers, then pounded or blended into a smooth green paste. This is cooked into a broth made from goat, beef or tripe, along with smoked fish and sometimes snails or crab. The soup is thick, earthy and spicy, with a deep green colour, and it is a nourishing source of iron. It is eaten with fufu, the stretchy dough of pounded cassava and plantain, or with rice balls called omo tuo. Some cooks add palm oil or ground egusi seeds.
History
Abunuabunu is a dish of the Brong Ahafo region in central Ghana, where cocoyam grows well in the forest. Its name refers to the green colour of the soup. Leaf soups are among the oldest dishes of West Africa, and abunuabunu is often made at the start of the rainy season, when the cocoyam leaves are young and tender.
Main ingredients
Cocoyam leaves (kontomire), smoked fish, goat or beef, garden eggs, tomato, pepper. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Fish and seafood soups · Tomato soups · Egg soups · More soups from Ghana
Recipe
Method
- 110 min 30 min
Season the meat with onion and salt and steam for 10 minutes, then add the water and simmer for 30 minutes.
- 210 min
Boil the leaves, garden eggs, tomatoes and peppers for 10 minutes and blend until smooth.
- 3
Add the green paste and smoked fish to the meat broth.
- 415 min
Simmer for 15 minutes, season and serve with fufu.
- ✓
Serve. About 1h 25m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
