Cabbage, Abunu-abunu (ghanaian Green Sauce) Recipe
Make Cabbage, Abunu-abunu (ghanaian Green Sauce) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Wash the cabbage thoroughly under running water, then chop it into bite-sized pieces and set aside.
Blend the Sauce Ingredients
In a blender, combine the fresh basil leaves, scotch bonnet pepper (remove seeds if you prefer less heat), onion, tomatoes, garlic cloves, and ginger. Blend until smooth.
Cook the Sauce
In a large pot, heat the palm oil over medium heat until hot. Add the blended sauce mixture and stir to combine. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly.
Add the Cabbage
Add the chopped cabbage to the pot and stir well to coat the cabbage with the sauce. Sprinkle salt and black pepper over the top.
Simmer the Dish
Cover the pot and let the mixture simmer on low heat for about 20-25 minutes, or until the cabbage is tender but still vibrant green. Stir occasionally to prevent sticking.
Adjust Seasoning
Taste the sauce and adjust seasoning if necessary, adding more salt or black pepper as desired.
Serve
Once cooked, remove from heat and allow to cool slightly. Serve the Abunu-abunu hot as a side dish or over rice.