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INGREDIENTS: (EVERGREEN SOUP INSPIRED BY GHANA EBUNUEBUNU)

4 hands full spinach
4 small red snapper fillets
4 small scallops
Crushed white pepper and parsley flakes and salt to season snapper fillets and scallops
1/2 pound grouper fish
3 muscles
3 jumbo prawns or shrimps
6 small smoked herrings
6 small smoked shrimps
2 small roasted Serrano chilis
1 TBSP finely chopped ginger
1 Tsp finely chopped garlic
1/2 cup finely chopped shallot onions
Salt to taste (1 TBSP)
1 /4 Tsp each black pepper corns and aniseed
Mushrooms 6 small white
1 litter water
2 scotch bonnet chilis left whole for garnish

INGREDIENTS: (HEARTY ROBUST CHICKEN SOUP INSPIRED BY GHANA CHICKEN LIGHT SOUP)

2 pounds chicken thighs (skinned, deboned, and cut into bite size pieces)
3 tomatoes (medium)
1 TBSP salt
2 TBSP olive oil
1 spring fresh thyme (substitute with 1/2 teaspoon dry thyme)
2 small fresh or dry bay leaves)
1/6 TSP alligator peppers
1/2 TSP black pepper corns
2 fresh Serano chilis (red)
1/2 TSP aniseed
1/4 large onion
1 thumb size ginger (1/2 for soup, and other half sliced thinly for garnish
2 heaping TBSP tomato paste
3 medium tomatoes
2 litters water
1 cup carrots cut into thick discs
1 cup celery diced
1 cup onions diced
2 cups diced potatoes (Yukon gold)

INGREDIENTS: ( ULTIMATE VEGAN VEGETABLE SOUP)

1 cup white kidney beans
1 TBSP olive oil
1/2 cup leeks
1 tablespoon vegan kimchi
Salt to taste
4 cups vegetable broth
1/5 cup cilantro (optional)
3 thin slices Fresno chili
2 cups mushrooms
1 handful spinach
1 egg plant quartered
1/2 cup each celery, onion, carrots
2 Roma tomatoes seeded and cut into bite sizes
1/2 teaspoon crushed black pepper

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