Abunuabunu

Mode of serving

Ingredients

• Snails
• Smoked fish
• Mushrooms
• Koobi
• 10-15 medium size cocoyam leaves
• Handful of kwansesaawa
• Vegetables
• Salt
• dried fish
• dawawa

  Method of Preparation

• Prepare snails with lemon juice.
• Cut mushroom and koobi 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.