Palm Nut Soup is a West African soup made from heavily pounding the palm nut fruit to extract the palm nut fruit pulp simmered in assorted meat, spices and bitter leaf or spinach. The dish, has, however, become a relatively easy soup to make because the palm nut fruit has been extracted already and put in a can. All you need is get the concentrated palm nut canned pulp and prepare your palm Nut Soup stresslessly. Well, if you can’t then, you have to do it the extra way but I trust you will love the process and the aftermath.
In most parts of West African, palm nut soup is served with rice or any starchy side but in Cameroon it would be a crime to serve this dish without kwacoco (cocoyam pudding) – it’s time honored mate. Oh, and as expected, it is called different names in different parts of Africa – Abenkwan in Ghana, Banga soup (Niger Delta), Ofe Akwu (Igbo), Oghwo Amiedi (Urhobo), or Izuwo Ibiedi (Isoko), all in Nigeria and of course Palm Nut Soup in English, ☺.
With a sufficient amount of Vitamin E, rarely found tocotrienols and being loaded with anti-oxidants, palm kernel oil provides amazing anti-ageing benefits. It prevents the occurrence of wrinkles and fine lines and at such, is wise to include palm kernel oil in your diet as it will keep the skin healthy and youthful.
RECIPE 1
Ingredients
Palm nuts, Fish(Herrings, Salmon, Tuna), Meat (Goat, chicken or cow) optional, Onions, Tomatoes, Garden eggs(optional), Pepper, Garlic, Ginger and Vegetable – Chopped Scent leaves or Spinach (optional)
Preparation
Ingredients
Palm nuts, Fish(Herrings, Salmon, Tuna), Meat (Goat, chicken or cow) optional, Onions, Tomatoes, Garden eggs(optional), Pepper, Garlic, Ginger and Vegetable – Chopped Scent leaves or Spinach (optional)
Preparation