Abunuabunu

Abunuabunu is commonly found and prepared among people in Kumasi.[6] It is mostly served with fufu or banku but it can be equally served with anything of your choice.[7]

• Snails
• Smoked fish
• Mushrooms
• Koobi (salted dry tilapia)
• 10-15 medium size cocoyam leaves (Kontomire)
• Handful of kwansesaawa (Turkey berries)
• Vegetables (onion, green pepper, tomatoes, ginger, garlic)
• Salt
• dried fish
• dawawa

• Prepare snails with lemon juice.
• Cut mushroom and koobi (salted fish) into pieces and place them in a big saucepan
• Add snails
• Steam the mix with seasoning, salt and blended ginger, onion and garlic.
• Wash and add fresh tomatoes and onion, then cover the saucepan.
• Plug stalks from the cocoyam leaves and carefully wash.
• Put leaves in a saucepan and add water pepper and kwansesaawa and cover to boil for 5 – 8 minutes.
• Remove tomatoes and onion from the soup and grind if its well cooked.
• Strain through a colander and add to the soup.
• Wash smoked fish and add to the soup
• Cover to boil for 5 minutes.
• Grind leaves, pepper and kwansesaawa thoroughly and add to soup.
• Add more water depending on the thickens you want.
• Taste and add salt.
• Lower temperature and leave to boil for another 6 to 10 minutes
• Serve soup with fufu, riceballs or anything of your choice.[8]

• Ghanaian Cuisine

• Video: Let's make Ebunuebunu
• Video:How to prepare Abunubunu