A thick, creamy orange soup made from the extract of palm fruits, simmered with crab, smoked fish, and aromatic spices.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Boil palm fruits until soft, about 30 minutes. Pound in a mortar to separate pulp from seeds.
-
2
Add warm water and squeeze through a sieve to extract the thick cream. Repeat for more extract.
-
3
Boil the palm nut extract on medium heat for 20 minutes until it thickens and oil rises.
-
4
Add blended tomatoes, onion, tomato paste, and scotch bonnet. Cook 15 minutes.
-
5
Add crab and smoked fish. Simmer 15 minutes. Season with salt and serve with fufu.
Did You Know?
In Akan tradition, palm nut soup is considered so special that it is one of the dishes served at royal courts and important ceremonies.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- sieve
Garnishing
palm oil sheen
Accompaniments
fufu, rice balls
The Story Behind Palm Nut Soup
Palm nut soup is one of the cornerstones of Akan cuisine, made from the oil palm that has been central to West African life for millennia. The soup holds ceremonial significance and is often prepared for funerals, festivals, and important family gatherings.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!