Kwanmkwala and Esubag (Cocoyam Leaf Soup with Fufu)

shopping_basket Ingredients 10 items

• check_circle 1 kg of Igbo cocoyam leaves
• check_circle 5 taros
• check_circle 1 teaspoon of crushed onion
• check_circle 1 teaspoon of pepper
• check_circle 1/4 cup of Njangsang
• check_circle Small piece of four-sided spice
• check_circle 1 kg of smoked mackerel fish or a fish of choice
• check_circle 1 pound of meat
• check_circle 2 chillies
• check_circle Salt

receipt_long Preparation Steps

1. 1
   Please note: direct skin contact with raw taro can cause itching in some people. It is advisable to wear rubber gloves when carrying out the following steps.
2. 2
   1. Peel the taros and wash them thoroughly, then place them in a pot and add water. The water level should reach the top, then cook the taros over medium heat. Gradually add water as needed to fully cook the taros.
3. 3
   2. Pound the hot taros until you get a smooth fufu paste. 3. Take about a handful of fufu paste and wrap it in a banana leaf / plastic wrap and set aside.
4. 4
   1. Wash the taro leaves thoroughly, remove the ribs and place the leaves in a pot. Add a cup of water and cook the taro leaves over medium heat until they become soft.
5. 5
   Boil the taro leaves.
6. 6
   2. Add the njansang, the chillies and the four-sided spice to the pot. Mix well and let cook over medium heat. Watch the pot during cooking and add ½ cup of water at a time if needed to keep the leaves from burning. Continue cooking the leaves until they become slightly brownish, which indicates that the leaves are cooked. Turn off the heat then set the pot aside to cool for later use.
7. 7
   Note: Uncooked or partially cooked taro leaves can cause allergic reactions. Therefore, make sure the taro leaves are well cooked before using them to prepare the soup. Fresh or frozen spinach is an excellent substitute for people with known allergies or when taro leaves are not available at the market.
8. 8
   3. While the pot of taro leaves cools, wash the meat thoroughly and place it in a pot. Add the stock cube, salt and enough water to cover the level of the meat in the pot, and let simmer over medium heat.
9. 9
   4. When the meat is 75% cooked, add the smoked fish to the pot and let it cook over low heat until the meat is done.
10. 10
    5. Pour the cooked cocoyam leaf mixture into the blender and blend at high speed until the mixture forms a soup.
11. 11
    6. Pour the taro leaf soup into the pot containing the meat and fish. Add the onion, the pepper and adjust the taste with salt and stock cube to your preference. Stir gently so that all the ingredients combine, and cook over low heat for 15 minutes.
12. 12
    7. Serve the kwanmkwala with the esubag on the side and enjoy.