Spinach Ebunuebunu


Spinach Ebunuebunu


Spinach Ebunuebunu

Prep Time 20 minutes
Cook Time 30 minutes
Course Soup
Servings 6 people


  • Chopping Board
  • Blender
  • Butcher's Knife
  • Saucepan
  • Wooden Spoon
  • Kettle


  • 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


  • 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.


Keyword Ebunuebunu, Soup, Spinach

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