Ingredients Cocoyam leaves/taro leaves (kontomire) Turkey berries (kwahu nsusua) Seasoned with fish or meat. It is frequently consumed among people of the Akan ethnic group (locally known as Akantii or Akanni\'s people), particularly the Ashantis. The soup is popular for its deep green color, earthy taste, and health properties.
Ingredients:
A mess of cocoyam leaves (kontomire)
1 cup turkey berries (kwahu nsusua)
1 medium onion
2–3 green chilies or scotch bonnet peppers (to taste)
2 medium-sized tomatoes
1 thumb-size ginger
2 cloves of garlic
1 smoked fish or any meat of choice (goat, snails or dry fish)
1 seasoning cube (optional)
Salt to taste
Palm oil
Preparation:
1. Wash and Boil the Greens
Wash the cocoyam leaves and turkey berries very well. Put them into a pot, and boil in a little water, with green pepper and a small onion, until tender, which will take about ten minutes. Set aside to cool.
2. Blend the Vegetables
Grind cooked greens, turkey berry, onion and pepper to a smooth paste. Set aside.
3. Cook the Protein
In a separate pot, season your meat or fish of preference with salt, ginger, garlic, and onions. Cook until tender.
4. Add the Blended Mixture
Add the blended green content in the pot of meat and boil for 10–15 minutes. Stir in tomatoes( ground or chopped), seasoning cube and salt to taste.
5. Add Palm Oil and Simmer
Let it flavor and color the soup with palm oil, if you like. Let it simmer gently for another 10 minutes.
Serve steaming hot with fufu, rice balls, or yam. Abunubunu is packed with iron, vitamins, and antioxidants; tasty and good for you!
Introduction:Ingredients Cocoyam leaves/taro leaves (kontomire) Turkey berries (kwahu nsusua) Seasoned with fish or meat. It is frequently consumed among people of the Akan ethnic group (locally known as Akantii or Akanni\'s people), particularly the Ashantis. The soup is popular for its deep green color, earthy taste, and health properties.
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