Difference between revisions of "Palm Butter"
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* [[palm nuts]] | * [[palm nuts]] | ||
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# Wash palm [[nuts]] and boil until the skin becomes loose. | # Wash palm [[nuts]] and boil until the skin becomes loose. | ||
# Drain [[water]]. | # Drain [[water]]. | ||
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[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
| − | [[Category:Liberian | + | [[Category:Liberian cuisine]] |
| − | [[Category: | + | [[Category:Snack Recipes]] |
Latest revision as of 12:35, 28 June 2012
Description
Ingredients
Procedures
- Wash palm nuts and boil until the skin becomes loose.
- Drain water.
- Place nuts in a mortar and beat until skin becomes separated from kernels.
- Rove kernels and continue beating to form a pulp. Transfer pulp to a pan and add water to cover. Wash pulp thoroughly, then squeeze out fibers and kernels.
- Pass liquid through a sieve to remove all fibers and kernels
- Palm butter is now ready to be cooked.
- Palm butter maybe stored in a freezer until ready to cook
