EbunuEbunu Soup is a traditional Ghanaian recipe for a classic dish of mixed meats cooked in a spiced tomato base with kontomire (taro) leaves flavoured with aidan fruit. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: EbunuEbunu Soup.
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Ebunuebunu Soup, also known as Kontomire Soup is a traditional Ghanaian soup of mixed meats and smoked and dried fish in a green base made with kontomire (cocoyam/taro) leaves. It is also flavoured with prekese, a dried aromatic bean. It is mostly served with fufu. Traditionally it's made with giant snails, goat or fish (but you could also use beef or mutton). If, after cooking this dish you mix in 120ml (1/2 cup) peanut butter you end up with another dish, nkatekonto.
Ingredients:
300g Snails or any meat of your choice
2 smoked and dried fish, washed, broken into pieces and with bones removed
2 Onions, chopped
1 thumb-sized piece of Ginger, peeled and finely chopped
1 hot pepper, chopped
2 Garlic cloves, chopped
4 Fresh tomatoes, chopped
20 Kontomire leaves
2 medium prekese (aidan fruit), washed
1 tsp peanut butter
salt, to taste
1 maggi cube
Method:
Wash the kontomire leaves and remove the midrib then cut the leaves into pieces that will fit your saucepan. Pack the leaves in the pan and add a little water. Sit over medium heat, cover and cook for 5 minutes to wilt the leaves. Take off the heat and set aside to cool then finely shred the leaves.
Wash the meat, place in a pan then add 1/2 chopped onion. Season with a little salt, place over medium heat then cover and cook in its own juices for 5 minutes.
In the meantime, add the remaining onions, ginger, chilli and garlic to a blender and process until smooth. Pour this mixture into the pot with the meat then add in the fresh tomatoes along with 1 tsp peanut butter.
Use a stick blender to purée the cocoyam leaves and add this to the meat along with 1l (4 cups) water. Now add the pieces of smoked and dried fish.
Bring to a boil and cook for 15 minutes. Crumble in 1 Maggi cube and season to taste with salt. Add the prekese and allow to infuse the soup for 5 minutes then remove and set aside.
