Nutrition
Ebunuebunu (Cocoyam leaves soup)
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Ebunuebunu soup
Ingredients
• Meat preferred
• Dried/smoked fish
• Ginger
• Pepper
• 3 medium sized tomatoes
• 2 large onions
• 4 clovesof garlic
• Cocoyam leaves
• Groundnut paste
• Salt
• Maggie cubes
Preparation
—In a saucepan, put cocoyam leaves and cook for 5 minutes
—Put meat in a saucepan, add some chopped onions, Maggie cube and salt to taste then steam on a moderate heat
—Put onions, pepper, and ginger in a blender and blend together to create a
spicy mix
—Pour the blended pepper mix into the saucepan that has the steamed meat.
—Add fresh tomatoes and onions to the steamedmeat to properly cook. Allow cooking for at least 10 minutes
—Once this is done, drain cooked cocoyamleaves and blend with a spoon of groundnut paste
—Pour the blended cocoyam mix into the soup and add at least 6 cups of water
—Remove the cooked onions and tomatoes from the soup and blend it together. Pour the blended mix back into the soup.
—Wash the smoked fish and add to the soup
—Allow it to cook for at least 20 minutes.
—Add some salt or Maggie cube to taste
– Serve with fufu or preferred accompaniment.
By Elizabeth Agyeibea Ackon
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
