Ebunuebunu is an indigenous Ghanaian soup prepared with cocoyam leaves (Kontomire). It is mostly served with fufu.
It can be made with snails, beef or herrings. Although consumed by most tribes in Ghana, it is highly noted among the people from the Brong Ahafo Region of Ghana.
Another name of Ebunuebunu soup is green soup.
In this recipe, we are going to show you
- The ingredients used to prepare this soup
- Step by step guide to preparing ebunuebunu with ease
Do spare us 20 minutes of your time as we take you through. Kindly leave all your comments in the comment box at the end of this post. We will try as much as possible to answer them all.
Let us get started.
Definition of local names
Kontomire – cocoyam leaves
Ebunuebunu – green soup
What is Ebunuebunu?
A soup prepared with kontomire leaves, ingredients and any choice of meat, especially snails. It is noted for its dark green colour.
- It is rich in vitamin c which helps boots the immune system
- Rich in vitamin A for healthy eyes
- The high dietary fibre in cocoyam helps in digestion
- Helps in weight loss
- And many more
Ingredients to prepare Ebunuebunu soup
- Snails or any meat of your choice
- Herrings/dry or smoked fish
- Fresh tomatoes
- peanut butter /groundnut paste (optional) for nkatekonto
- Wash the kontomire leaves in a clean bowl and put into a saucepan
- Add a little amount of water and boil under a medium heat
- Remove after 5 minutes when it softens
- Wash the meat and put into another saucepan.
- Wash and cut onions into pieces.
- Add diced onions to meat, add seasoning and salt to taste
- Place it over medium heat
- Chop some onions and pour into a blender, add ginger, pepper and garlic and blend into a smooth mixture
- Pour the blended mixture into the meat on fire.
- Add about 4 pieces of fresh tomatoes and fresh onions
- Add a teaspoon of peanut butter
- Blend the cocoyam leaves and pour it into the soup
- Add about 4 cups of water. you can add more depending on how thick you want your soup to be.
- Remove the cooked onions and cooked tomatoes and blend together.
- Pour the blended mixture back into the soup
- Add this point, you can add the herrings or smoked fish
- Allow the soup to boil for about 15 minutes.
- Add salt or maggie cube to taste
- Add the prekese and allow it to difuse in the soup for about 5 minutes.
- The soup is ready
- Serve with fufu