Cookbook:Efo Amunututu (Nigerian Malabar Spinach Soup)
Jump to navigation
Jump to search
Efo Amunututu (Nigerian Malabar Spinach Soup) | |
---|---|
Category | Soup recipes |
Difficulty |
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient other guidance to compensate |
Cookbook | Ingredients | Recipes
Efo amunututu is a Nigerian soup made from Malabar spinach (amunututu). Due to the greens, this soup is rich in vitamins A, B, and C.
Ingredients[edit | edit source]
- Meat, rinsed and cut into pieces
- Onions (optional)
- Garlic (optional)
- Ginger (optional)
- Salt
- Palm oil
- Fresh chile pepper, blended to a paste
- Ground crayfish
- Iru
- Ponmo
- Dryfish, rinsed
- Amunututu (Malabar spinach), rinsed and chopped
Procedure[edit | edit source]
- Boil the meat, flavoring with onions, garlic, ginger, and salt as desired. Reserve both the meat and the stock.
- Heat some palm oil in a pot. Add the pepper paste, boiled meat, meat stock, ground crayfish, iru, and ponmo. Cook for about 15 minutes.
- Break the dryfish into smaller pieces, and add to the pot. Cook for 2 minutes.
- Stir in the chopped amunututu, and cook for 2 minutes.
- Serve with your desired swallow or rice.