Spinach Ebunuebunu
Equipment
- Chopping Board
- Blender
- Butcher's Knife
- Saucepan
- Wooden Spoon
- Kettle
Ingredients
- 500 grams Spinach
- 30 grams Scotch Bonnet
- 10 grams Ginger
- 6 cloves Garlic
- 1 tsp Anise Seeds
- 1 medium Onion
- 1 large Sea snails (chopped)
- 2 Land crabs (halved)
- 1 medium Smoked Catfish (cleaned)
- 100 grams Mushroom
- 3 African Orchid Nutmeg
- 1 tbsp Salt
- 1.5 ltr Water
- 1 Prekese
Instructions
- Boil 1 litre of water in a kettle.
- Carefully pour hot water on the washed spinach and set aside.
- On a chopping board, cut sea snails into medium chunks and set aside.
- In a blender, add garlic, ginger, onions, green scotch bonnet, and half a cup of water.
- Blend until a fine paste is formed.
- In a large pot over medium heat, add catfish, sea snails, mushrooms, land crabs, anise seeds, African orchid nutmeg, and blended ingredients.
- Add black pepper, and salt and stir to combine.
- Allow to steam for about 10 minutes.
- Transfer the blanched spinach to a blender, add the remaining liquid from the spinach, and blend till smooth Then transfer the blended spinach into the pot, cover, and allow to boil for about 10 minutes.
- Lastly, drop the prekese into the soup pot for extra flavor and fragrance.
- This beautiful delicacy can be paired with Fufu banku, rice, yam, and many others.Enjoy!