Ebunuebunu (Cocoyam leaves soup)

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