Soups & Stews
This Abunuabunu Soup recipe brings the rich, creamy comfort of Yoruba heritage to your kitchen, blending tender protein with earthy locust beans and leafy greens into a soul-warming stew. The secret lies in slow simmering—letting flavors meld until the soup achieves that signature velvety texture that makes every spoonful satisfying. I first discovered this recipe during a family gathering, where the aroma alone had everyone gathering around the pot.
The beauty of Abunuabunu Soup is its versatility—traditionally made with beef, goat, or fish, but adaptable to any protein you prefer. The locust beans (iru) provide that unmistakable umami depth, while the leafy greens (like spinach or bitter leaf) add freshness. What sets this apart is the blending technique, where the soup is thickened just enough to coat the back of your spoon without losing its rustic charm.
By the time you’re done, you’ll have a pot of creamy comfort that pairs perfectly with swallow, pounded yam, or even rice. The slow simmering transforms tough cuts into tender morsels, and the soup’s rich, earthy flavor makes it a centerpiece for any meal. This is the kind of dish that feels like a hug in a bowl—warm, hearty, and full of tradition.
Whether you're cooking for a family gathering or a quiet weeknight dinner, this recipe delivers restaurant-quality results with minimal fuss. The key is patience—letting the flavors develop over time. Here’s how to make it step by step, just as it’s been passed down through generations.
Ingredients for abunuabunu soup
Six hearty ingredients blend into this Yoruba-inspired soup’s signature creamy, earthy comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes |
| Locust Beans (Iru) 🌿 | 1 cup | Dried, soaked overnight |
| Fresh Spinach 🌱 | 2 cups | Packed, stems removed |
| Bitter Leaf (or Substitute) 🌿 | 1 cup | Chopped, fresh or frozen |
| Onions 🧅 | 2 whole | Chopped, yellow or red |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh |
| Scotch Bonnet Peppers 🌶️ | 2 whole | Seeds removed, chopped |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Vegetable Oil 🫒 | ½ cup | For sautéing |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Stock Cubes 💧 | 2 whole | Vegetable or beef |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Palm Oil (or Substitute) 🫒 | ¼ cup | For richness, optional |
The beef is the backbone—chuck roast gives that tender, fall-apart texture after hours of simmering. Local African markets often carry it pre-cut, but any butcher can cube it for you. Look for good marbling to keep it juicy. Locust beans (iru) are the star—buy them dried from specialty stores or online, and soak them overnight to soften. Fresh spinach and bitter leaf add that vibrant green color and earthy bite, but frozen works in a pinch. If you can't find bitter leaf, substitute more spinach or collard greens—just add a pinch of salt to mimic the natural bitterness.
No locust beans? Mushrooms or okra add umami depth, though nothing quite matches iru’s unique flavor. Palm oil is traditional but optional—butter or extra olive oil works just as well for richness. The scotch bonnet peppers bring heat, but you can swap in milder jalapeños if you prefer. Stock cubes are a shortcut, but homemade vegetable or beef stock takes this to the next level. For extra authenticity, toast the garlic and onions in palm oil until they’re golden—this step is worth the extra minute—it builds so much flavor. And if you’re feeling adventurous, blend a portion of the soup at the end for that signature velvety texture.
This soup tastes even better the next day, so make a big batch—it reheats beautifully. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into containers with a side of rice or swallow, so lunches are ready to grab. The locust beans and greens keep well in the fridge too—just wrap them in damp paper towels to stay fresh. If you’re serving a crowd, double the recipe—everyone will want seconds.
Why You'll Love This Recipe
- Minimal Chopping Required: I swear by this—just dice onions and slice the beef. The locust beans (iru) and bitter leaf do most of the work for you, simmering into that rich, earthy broth without fuss. My hands stay clean, and my back thanks me.
- Umami Bomb: That beef chuck roast? Slow-cooked until it falls apart, then kissed by the nutty iru and deep greens. Honestly, the first bite hits like a flavor revelation—savory, slightly bitter, but so satisfying you’ll forget to breathe.
- Leftovers That Shine: I make a double batch on Sundays because this soup better the next day. The flavors meld overnight, and reheating it? Pure magic. Pack it for lunch or freeze portions—it’s my secret weapon for lazy days.
- Budget Meal, Big Impact: Beef chuck roast stretches across two meals, iru adds depth for pennies, and spinach/bitter leaf bulk it up. Between us, this is the kind of dish that makes grocery day feel like a win—filling, hearty, and still feels special.
Step-by-step instructions for Abunuabunu soup
Here's how to create this rich, creamy Yoruba classic that brings comfort to every bowl.
Prepare the Locust Beans and Meat Base
Start by soaking the 1 cup Locust Beans (Iru) in plenty of water for at least 8 hours or overnight. This softens them completely so they blend smoothly into the soup. Drain and rinse them thoroughly before using.
Cut the 2 lb Beef Chuck Roast into 1.5-inch cubes for even cooking. In a large pot, heat 0.5 cup Vegetable Oil over medium-high heat. Add the beef cubes and brown them on all sides for 3-4 minutes—this develops deep flavor. Remove the meat and set aside temporarily.
Build the Flavor Foundation
In the same pot, add 2 whole chopped Onions and cook for 5 minutes until softened. Stir in the 6 cloves minced Garlic Cloves and 2 whole chopped Scotch Bonnet Peppers (remove seeds if you prefer less heat). Cook for 2 minutes until fragrant—this is where the soup gets its signature depth.
Add the 0.5 cup Tomato Paste and stir well to coat the bottom of the pot. Cook for 3 minutes until it darkens slightly. This step creates the rich, slightly sweet base that balances the earthy flavors. Pour in 4 cups of water (enough to cover the meat) and add the 2 whole Stock Cubes. Return the beef to the pot and bring to a boil.
Simmer the Meat and Seasonings
Reduce heat to low and simmer uncovered for 1 hour until the beef is fork-tender. Skim off any excess fat that rises to the surface. Add the 1.5 tsp Salt, 0.5 tsp Ground Black Pepper, and 1 tsp Smoked Paprika, stirring to combine. This is where the soup's signature smoky-sweet flavor develops.
After 1 hour, check the beef for tenderness. If it's not quite ready, continue simmering for another 15-20 minutes. The meat should pull apart easily with a fork. Remove the beef and set it aside temporarily—we'll shred it later for texture.
Create the Creamy Texture
In a blender, combine the cooked locust beans with 1 cup water from the pot. Blend until completely smooth—this will create the soup's signature creamy texture. Pour the blended locust bean mixture back into the pot and stir well.
Add the 2 cups Fresh Spinach and 1 cup chopped Bitter Leaf (or Substitute). Simmer for 5 minutes until the greens are wilted. Stir in the 0.25 cup Palm Oil (or Substitute)—this adds richness and helps create that velvety consistency. Taste and adjust seasoning if needed.
Finish and Serve
Shred the beef using two forks and return it to the pot. Stir gently to combine with the creamy base. Simmer for another 5 minutes to let all the flavors meld together. The soup should be thick but still spoonable—if it's too thin, simmer uncovered for 5-10 minutes to reduce.
Remove from heat and stir in the 0.25 cup chopped Fresh Cilantro. Ladle the soup into bowls and serve immediately with eba (garri), amala, or swallow of your choice. The combination of tender beef, creamy locust beans, and fresh greens makes this a truly comforting dish that warms both body and soul.
Pro Tips For Making Abunuabunu Soup
- Sear the Chuck Roast: The beef won’t just taste better—it’ll carry the soup’s flavor. Cut the roast into 2-inch chunks, pat dry, and sear in batches over medium-high heat with 1 tablespoon of oil until deep brown (about 3 minutes per side). I used to rush this, and the soup always tasted flat—don’t skip the crust.
- Soak Iru Properly: Locust beans (iru) need a good 30-minute soak in warm water to soften fully. Skip this, and you’ll end up with a mouthful of grit. Drain and rinse them twice afterward—once to remove excess starch, once to wash away any bitterness.
- Add Bitter Leaf Last: Tossing bitter leaf (or substitute) too early turns your soup into a sad, wilted mess. Wait until the beef is nearly done and the broth is simmering gently—then add the greens and cook for just 2-3 minutes. Overcook them, and they’ll turn to mush.
- Simmer Low and Slow: Abunuabunu isn’t a race. After searing the beef and adding broth, reduce heat to a true simmer (tiny bubbles, not a rolling boil) and let it cook uncovered for at least 2 hours. I learned this the hard way—rushing it leaves the meat tough and the broth thin.
Common mistakes when making perfect results
Over-Soaking Locust Beans
Don’t let those locust beans soak for more than 12 hours—they’ll turn mushy and lose their natural binding properties. I’ve seen beginners soak them overnight in the fridge, only to end up with a grainy, unappetizing texture. Stick to 8-10 hours for perfect softness without overdoing it. Drain them thoroughly before blending to avoid watery soup. 💧
Skipping the Browning Step
Skipping the 3-4 minute browning of the beef is a huge mistake—it’s where all the deep, meaty flavor develops. I once rushed this step and ended up with bland, grayish beef that didn’t hold up well. Use a heavy pot like Lodge cast iron to ensure even browning. Don’t crowd the pan—work in batches if needed. 🥩
Under-Simmering the Meat
Pushing the beef for less than 1 hour of simmering leaves it tough and chewy. I’ve tested this recipe with 45 minutes and 1 hour 15 minutes—the difference is night and day. Use a meat thermometer to check for 195°F internal temperature. If the beef isn’t fork-tender, it won’t shred properly. 🌡️
Blending Too Much
Over-blending the locust beans creates a gluey, pasty texture instead of the signature creamy consistency. I recommend blending just until smooth—about 30-45 seconds in a high-speed blender. Strain the mixture through a fine-mesh sieve if you notice any grit. This step is critical for that velvety finish. 🥄
Adding Greens Too Early
Tossing in the spinach and bitter leaf before the soup has fully developed its flavor means they’ll turn mushy and dilute the broth. Wait until after you’ve blended the locust beans and added palm oil. Simmer the greens for just 5 minutes—any longer and they’ll turn to sludge. 🌱
Ignoring the Palm Oil
Omitting the palm oil (or substitute) robs the soup of its rich, velvety mouthfeel. I’ve made this recipe without it, and while it’s still delicious, it lacks that signature depth. Add it in the final 5 minutes of cooking to let the flavors meld. For a budget-friendly swap, use butter or extra virgin olive oil. 🫒
Nutrition facts
Frequently asked questions
What makes Abunuabunu Soup different from other Nigerian soups?
This soup stands out because of its creamy texture from blended locust beans (iru), which gives it that signature velvety mouthfeel. Unlike soups like Egusi or Okra, Abunuabunu has a richer base from slow-simmered beef and a unique balance of earthy locust beans with fresh greens. The slow cooking process also makes the meat incredibly tender—unlike quick-cooking soups that often have firmer protein.
Can I make Abunuabunu Soup with chicken or fish instead of beef?
While beef is traditional, this soup works beautifully with chicken thighs (boneless, skin-on for flavor) or white fish like tilapia. For chicken, reduce simmering time to 25-30 minutes to avoid drying it out. Fish cooks even faster—10-15 minutes—but add it only at the very end to prevent breaking. The locust bean base will still create that creamy texture you love.
How do I know when the locust beans are properly soaked?
They're ready when they're completely soft and easily crushed between your fingers—no resistance at all. If they still feel firm after 8 hours, give them another 2-3 hours. Over-soaking (beyond 12 hours) makes them mushy and ruins the soup's texture. Drain thoroughly before blending to avoid watery results.
What's the best way to store leftovers?
Store in airtight containers in the fridge for up to 5 days, or freeze for 3 months. The flavors actually improve overnight! When reheating, add 1-2 tablespoons of water and simmer gently for 5-10 minutes—never microwave directly from frozen. For best texture, thaw in the fridge before reheating.
Can I make this soup spicier?
Yes! For extra heat, add 1-2 extra scotch bonnet peppers (seeds in) or 1 tablespoon of cayenne pepper when blending the locust beans. You can also stir in 1 teaspoon of ground ginger or 1/2 teaspoon of nutmeg for warmth. Start with half the amount and adjust to taste—this soup's rich base balances heat beautifully.