"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SPINACH SOUP Recipe

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This recipe for SPINACH SOUP, by , is from The YVONNE AFRICAN MENU Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMAH HAYFORD
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 1BS. CHICKEN OR HEN
8 OZ. SPINACH
1 MEDUIM ONION
4 OZ. FRESH TOMATO
6 TABLESPOON PALM OIL
2 OZ CRAYFISH
2 BOUILLON CUBE
2 CUP WATER

Directions:
Directions:
1.SEASON THE CHICKEN OR HEN WITH PEPPER, SALT, ONION AND BOUILLON CUBEAND BOIL FOR ABOUT 25-30 MINUTES.
2.CHOP ONION AND TOMATOE. HEAT OIL AND ADD FRY TOMATOES, ONIONS AND PEPPER FOR ABOUT 10 MINUTES. ADD THIS TO THE MEAT AND COOK FOR ABOUT 10 MINUTES.

3. ADD CHOPPED SPINACH AND COVER OVER REDUCED HEAT FOR ABOUT 10 MINUTES AND SALT TO TASTE. SERVE WITH GARRI, FUFU OR BISQUICK.
VARIATIONS
COLLARD GREENS, TURNIP GREENS, PUMPKIN LEAVES COULD BE USED

 

 

 

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