🇬🇳 Guinean Cuisine

Sauce Palme

Palm Nut Soup

Prep Time 1 hour 30 min

Servings 6

Difficulty Hard

Calories 560 kcal

A luxuriously thick, orange-red soup made from pounded palm fruit, loaded with fresh fish and aromatic spices, representing Guinea's coastal culinary tradition.

Ingredients

2kg palm fruits
500g fresh fish (grouper or snapper), cleaned
1 onion, chopped
3 scotch bonnet peppers
2 tbsp ground crayfish
1 bouillon cube
Salt to taste
1.5L water

Instructions

1 Boil palm fruits until soft, about 30 minutes.
2 Pound in a mortar and strain through a sieve to extract thick palm cream.
3 Bring palm cream to a boil in a clean pot, stirring continuously.
4 Add chopped onion, peppers, crayfish, and bouillon cube.
5 Add fish pieces carefully and simmer for 25 minutes until fish is cooked.
6 Adjust salt and serve hot over rice or with fufu.

Did You Know?

The deep orange color of sauce palme comes from beta-carotene in the palm fruit, making it one of the most vitamin A-rich dishes in West African cuisine.