Palm Butter Soup

Palm nut stew with meat, fish and greens.

Ingredients

• 2 cups Palm nut pulp
• 500 g Beef
• 200 g Smoked fish
• 400 g Chicken
• 2 Onions
• 2 Habanero
• 4 cloves Garlic
• 200 g Bitterball eggplant
• 2 tsp Salt
• 5 cups Water

Method

1. Extract the palm cream — Loosen the palm nut pulp with hot water and strain out all the fibres, keeping the thick orange liquid.
2. Cook the meats — Simmer the beef and chicken with onion, garlic and salt for 45 minutes.
3. Add the palm liquid — Pour it in and simmer uncovered for 45 minutes.
4. Add fish and vegetables — Add the smoked fish, eggplant and chili and cook 25 minutes.
5. Reduce — Cook until the oil rises and floats on the surface — that is the sign it is done.
6. Palm Butter is ready — Serve over rice.

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