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Palm nut Soup

    

 

Palm nut Soup

The palm tree is one of the most useful trees that one can find on the continent of Africa. Every part of the tree, from leaves to the roots, is used. The leaves are used to make shelter, or for making brooms for sweeping, the nuts for soup, palm oil, vegetable oil, the nut shells are used by the gold smiths to make fire for melting of gold, the stam to tap palm wine ( A very strong natural drink without chemicals ) and the rest is used as fire wood.
The soup can be combined with meat, fish, poultry or crab fish in one pot or can be cooked separately.

 

 

 

Ingredients:
600 g palm nut paste
1-2 litres water
2-3 onions
400 g fresh tomatoes
20 ml tomato puree
1 medium size ginger
1 tsp. thyme
1 tbs. hot chilli powder
2-3 bay leaves
1 kg soup meat
200 g okro
2-3 garden eggs

 

 

Steam the meat with fine sliced onions for about 20 minutes. Add the pepper, thyme, very fine crushed or sliced ginger, the bay leaves and let it cook for about 10 minutes. Add the palm nut paste to the steamed meat. Add the tomatoes, okro and the garden eggs. (if fresh tomatoes are used, blend after half an hour.) Cook it at low temperature, for at least 1 hours. (You will have running stomach, if the palm nut soup is not cooked well) Stir it once in a while.
Serve with: yam, rice, fufu, potatoes, plantains, kenkey etc