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Abunuabunu

A deep green Ghanaian soup from the Brong Ahafo Region, made by pounding blanched cocoyam leaves with tomato, onion and pepper and simmering them into a goat meat broth with smoked fish and crayfish. Eaten hot with fufu or rice balls.

SnacksMains25g+ proteinUnder 400 kcal8g+ fibre
65 min15 prep · 50 cookMedium375 kcalper serving
Abunuabunu

Instructions

  1. Rinse 120 g of bone-in goat meat and put it in a small heavy saucepan. Grate in 5 g of ginger and 1 clove of garlic, add 0.5 tsp of salt, pour over 300 ml of water and bring to the boil over high heat. Skim the grey foam, cover, drop to a low simmer and cook for 30 minutes, until the meat gives easily to a fork and you have a well-flavoured broth.
  2. While the meat simmers, strip the thick stalks from 100 g of cocoyam leaves and wash the leaves in two changes of cold water to remove all grit.
  3. Bring a second pan of water to a rolling boil and blanch the leaves for 5 minutes, pushing them under with a spoon, until fully collapsed and dark green, cocoyam leaves must be cooked through or they itch the throat. Drain in a sieve and press out the water.

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Per serving

375kcal
42gprotein
34gcarbs
10gfat
14gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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