My husband, an Akwapim from the Eastern Region, loves this Akan soup that is notable for its green color. Unlike him, I am not fond of snails, but it can also be made with smoked game and fish (see Variations). Ghanaians’ beloved fermented fish (momoni) or kobi (salted tilapia) give this soup a distinctive flavor that is generally unavailable to those of us outside Ghana, though adding a little salted cod and/or a dash of Thai fish sauce approximates it. Akans commonly include the spice known locally as “prεkεse” but Akwapims do not.
Here we give you an adapted recipe for Western kitchens. (I am grateful to Emelia Kwapong, owner and director of Tasty Treats at the Nogouchi Canteen at the University of Ghana; Legon, my husband’s favorite place for abunabuna soup when he’s in Accra, and especially Georgina Twum, the assistant director, for walking me through the process, increasing my understanding, and answering my questions.)
This soup is traditionally served with Ghana-style Dumplings (Fufu), but also goes nicely with rice or mashed yam.
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