A thick, creamy orange soup made from the extract of palm fruits, simmered with crab, smoked fish, and aromatic spices.
Ingredients
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2kg fresh palm fruits
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300g crab, cleaned
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200g smoked fish, deboned
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1 large onion, chopped
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4 tomatoes, blended
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2 scotch bonnet peppers
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2 tbsp tomato paste
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Salt to taste
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4 cups water
Instructions
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1
Boil palm fruits until soft, about 30 minutes. Pound in a mortar to separate pulp from seeds.
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2
Add warm water and squeeze through a sieve to extract the thick cream. Repeat for more extract.
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3
Boil the palm nut extract on medium heat for 20 minutes until it thickens and oil rises.
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4
Add blended tomatoes, onion, tomato paste, and scotch bonnet. Cook 15 minutes.
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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.