Abunuabunu: Ghana’s nutrient-packed soup that nourishes body and soul

‘Abunuabunu,’ which translates to ‘green green,’ is a cherished traditional soup from Ghana that beautifully showcases the nation’s rich culinary traditions.

In this edition of the Ghana Month Series, The Ghana Report shines a spotlight on this beloved dish, a vibrant and nourishing staple enjoyed across the Bono, Ahafo, Ashanti, and Eastern Regions.

A Dish Steeped in Culture and Community

Abunuabunu is more than just a soup—it’s a cultural emblem that captures the essence of Ghanaian heritage. Made from the tender leaves of the cocoyam plant (Colocasia esculenta), this dish bursts with vibrant green hues and rich flavours. Beyond its delicious taste, Abunuabunu symbolizes community and unity, often prepared for communal gatherings, celebrations, and festivals.

The process of making Abunuabunu is typically a collaborative effort, with family members or friends coming together to chop, cook, and enjoy the meal. This tradition of communal cooking highlights the Ghanaian values of sharing and hospitality, making the dish a cornerstone of social bonding.

The Historical Roots of Abunuabunu

The origins of Abunuabunu are deeply rooted in the agricultural practices of Ghanaian farmers, who have long depended on the land for sustenance. Cocoyam, the star ingredient, has been cultivated for centuries, particularly in southern Ghana. Both its leaves and corms are cherished for their versatility and nutritional value, featuring prominently in West African cuisine.

READ ALSO: Ghana Month: Unlocking the mystery of ‘Wrewre nkwan’

A Nutritional Powerhouse

Abunuabunu is not only a culinary delight but also a treasure trove of health benefits. Cocoyam leaves, the heart of this dish, are packed with essential nutrients, including:

• Vitamins: Rich in vitamins A, C, and K, which support vision, immunity, and overall wellness.
• Minerals: Abundant in calcium, potassium, and iron, promoting bone health, regulating blood pressure, and boosting energy.
• Antioxidants: Help reduce oxidative stress, supporting long-term health and vitality.

How to Prepare Abunuabunu Soup

Here’s a step-by-step guide to making this traditional dish:

Ingredients:

• 2–3 bunches of cocoyam leaves (kontomire)
• 5–6 medium-sized snails (optional)
• Dry fish of your choice
• 2 handfuls of mushrooms (preferably oyster mushrooms)
• 1–2 salted dry tilapia (koobi)—optional
• 2 medium-sized onions, peeled
• 4 garlic cloves, peeled
• Thumb-sized ginger
• Scotch bonnet pepper (to taste)
• 4–5 okra fingers (optional)
• 4 medium-sized fresh tomatoes
• 1 large shrimp cube, crushed
• Salt to taste

Method:

1. Clean the snails thoroughly and remove them from their shells.
2. In a pot, combine the mushrooms, koobi, dried herrings, and snails. Add the shrimp cube and a pinch of salt.
3. Blend one onion with ginger, scotch bonnet pepper, and garlic, adding a little water to aid blending. Pour this mixture into the pot.
4. Add the remaining whole onion and tomatoes to the pot. Cover and steam until the onion and tomatoes are soft.
5. Wash the cocoyam leaves thoroughly and separate the leaves from the stalks.
6. In another pot, boil the cocoyam leaves and kwansesaawa (optional) until tender.
7. Blend the cooked onion and tomatoes, then add this mixture back into the pot with the mushrooms and other ingredients. Boil for 15 minutes.
8. Add the mudfish, okra, and kapkposhito (optional) to the soup.
9. Blend the cooked cocoyam leaves and kwansesaawa until smooth, then pour this into the soup. Simmer gently until the soup thickens.
10. Taste and adjust seasoning. Add grilled mackerel (optional) and simmer for another 5 minutes.

Serve Abunuabunu with fufu, boiled rice, or ripe plantains for a complete Ghanaian culinary experience.

Celebrate Ghana’s Rich Culture with Abunuabunu

Whether you’re an experienced chef or a beginner exploring Ghanaian cuisine, preparing Abunuabunu offers a unique opportunity to connect with the country’s deep history and traditions.

This weekend, as we continue to celebrate Ghana’s rich culture, why not make some Abunuabunu for your family? It’s a delicious way to honour the past while nourishing the present.

Story By Grace Tsotsoo Quaye