An adaptation of a traditional Ghanaian dish, Zofe Spinach Soup is easy to make and full of health-giving vitamins. Serve this nutritious soup zuith lots of crusty French bread and butter and Cheddar cheese for a filling and unusual family supper.
2 oz. butter
2 large onions, finely chopped
1 large potato, finely chopped
1 garlic clove, crushed
1 green chilli, seeded and finely chopped
2 lb. frozen chopped spinach, thawed and drained
1 lb. okra, trimmed and sliced
2 bay leaves, crumbled
4 oz. desiccated coconut , soaked in
1 pint hot water for
2 pints beef stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
6 crab claws, cooked, shelled and kept hot
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions, potato and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the chilli, spinach, okra and bay leaves and fry, stirring frequently, for 5 minutes. Pour over the coconut mixture and beef stock. Season the mixture with the salt, pepper and sugar.
Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the soup for 35 minutes. Remove the pan from the heat and pour the soup through a large fine strainer held over a large mixing bowl.
Using the back of a wooden spoon, push the ingredients through the strainer until only a dry pulp is left. Discard the pulp in the strainer. Alternatively, blend all the ingredients in an electric blender for 30 seconds or until the mixture forms a thick puree.
Spoon the soup into a large, warmed tureen or individual soup bowls. Garnish with the crab claws and serve immediately.