Palm Nut Soup

Palm Nut soup recipe and procedure

3 lbs. Of meat either beef / pork/goat

Any smoked fish of your choice

12 oz. of palm nut cream 

2 oz of blended ginger

5 oz. of blended onion or 2 big onions (chopped)

3 tsp of powdered pepper (use 6 fresh peppers if you don't have powdered pepper)

4 Maggi cube

2 tsp of adobo

2 big fresh tomatoes

1 small Prekesse cut in two and washed (optional, I love it) 

Procedure

Wash the meat and remove unwanted fat

Put it in the pot and place it in the fire

Add the 4 Maggi Cubes

Pour the blended onion into the pot and stir

Add 1 cup of water

Add your fresh tomatoes on the pot

Allow it to cook for 5mins

Take the tomatoes out and blend it

Pour the blended ginger, onga and the adobo

Stir and allow the meat to cook for 15mins

Add the powdered pepper and stir

Add 1 cup of water and allow it to cook for 10mins

Add the blended tomato sauce

Allow it to cook for 10 minutes

Meanwhile, make the palm nut sauce.

Scoop the desired amount of palm nut cream into a bowl

Mix palm nut cream with 2 cups of warm water

 Add the palm nut mixture to the soup

(Add the prekesse) 

Allow it to cook for 30-45 minutes medium fire

Lower the heat when the oil rises to the surface of the soup.

Taste the soup to see if there is enough salt, if the salt is not enough, add a little to taste.

To achieve a semi thick soup, allow it to cook for 20 minutes  more

Serve with banku, fufu or omotuo  and Rice