Ebunu Ebunu soup is prepared with blended Kontomire (Cocoyam leaves). It is a delicacy of Ghanaian origin and is enjoyed mostly by the Akan ethnic group in Ghana. Although quite tedious to prepare the dish, it is very delicious and healthy.
The meal is rich in protein, and It is believed by many to facilitate the formation of red blood cells as well as bone marrows. It can be served with rice if preferred, banku, fufu and even boiled plantain.
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Ebunu Ebunu Soup (Cocoyam Leaves Soup)Print Recipe
- 2 Bunches of Kontomire
- Dry River fish
- 4 large tomatoes
- 2 Medium sized onions
- Chilli pepper
- 4 Giant African Snails
- Goat meat
- 1 Tablespoonful of Lemon Juice
- 1 Maggi cube
- Wash and Blend Tomatoes, Onions, Ginger, and Pepper
- Spice goat meat with a portion of the blended mixture in a deep saucepan
- Without removing the shells, boil the snails for 5 minutes. Pry the snails from their shells. Add a generous amount of salt to the snails and work it with your hands.
- Afterwards, wash snails for with cold water and the lemon juice.
- Wash the river fish, which tends to have grains of sand stuck inside its gills and abdomen.
- Wash and detach the leaves from their veiny stem and cook for 8 minutes. Blend very smoothly, and set aside.
- Add snails to steaming goat meat on fire
- Pour the blended tomato, onions, ginger and pepper mix unto the steaming meats.
- Add a reasonable amount of water to the mixture on fire
- Add the dry river fish so it cooks with the soup, however, remember to remove the fish after 10 minutes.
- Allow the soup to boil for some15 minutes then you add 1 cube of Maggi
- You can now pour in the blended Nkontonmire.
- Add some more water and salt to your taste and allow it to cook for like 10 minutes
Ebunu Ebunu Soup (Cocoyam Leaves Soup)
Ease of Preparing