Abunuabunu

Method

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.