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Palm Nut Soup (Abenkwan) |
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Ingredients
- Palm nuts
- Pepper
- 1 lb. fish
- Tomatoes
- Onions
- Okros and garden eggs (if liked)
- Salt Wash the nuts in cold water
Method
- Put them in a pot, add cold water and pepper and boil until they become soft and crack. Prepare fish, onions and other vegetables, cover with cold water, add salt and put on the fire to simmer.
- Take nuts, etc., off the fire and pound in a mortar till the fibres of the nuts become loose. Take out and put into a basin. Mix with warm water and squeeze the fibres out with the hand. Repeat until the pulp is extracted from the fibres.
- Strain the liquid through a sieve into the soup pot. Put it on the fire and let it boil. Add onions, tomatoes, fish, garden eggs, okros and ground pepper. Allow the soup to simmer to the desired thickness. Skim off the oil from the top, if too much. --
Serve with cassava, fufu or kenkey
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