Abenkwan II

Description

Palm nut soup

Ingredients

• 1 tin Ghanacan palm liquid
• 1½ lb meat
• 2 medium sized onions
• 6 shallots, chopped
• 3 tomatoes
• 4 garden eggs
• 2 tsp ground pepper
• 1 clove garlic, ground
• 2 tbsp smoked dried shrimp, ground
• salt to taste

Procedures

1. Clean, cut meat into pieces and wash.
2. Put meat in a saucepan, season with salt, chopped shallots, garlic and a little ginger.
3. Add enough water and boil for 10 minutes.
4. Add the palm liquid to meat with washed vegetables (tomatoes, onions, garden eggs) and ground pepper.
5. Cook until vegetables are soft.
6. Remove tomatoes and onions, grind and return to soup.
7. Remove garden eggs, seed and strain, return to soup.
8. Simmer for about 1 hour.
9. Serve with fufu, banku, kenkey, etc.