BAESHA
Palmnut Soup
Palmnut Soup
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Ghanaian Palm Nut Soup (Abenkwan)
Palm nut soup, or Abenkwan, is a rich, flavourful soup in Ghana. Made from palm nut cream and infused with a variety of meats, fish, and aromatic spices, it pairs wonderfully with rice balls (Omo tuo), fufu, or plain rice.
A tasty soup but when there's trouble in the village the chief of the village invites all parties to eat at the table, knowing the right oil in the soul would stain people's fingers. So when you went to a village and everyone had stained hands and fingers you knew people there were always falling out.
Ingredients
Soup Base:
• 1 can of palm nut cream (800g) or freshly extracted palm nut pulp
• 500g meat (goat, beef, or lamb)
• 500g smoked or dried fish (e.g., smoked mackerel or tilapia), cleaned and deboned
• 1 medium crab or shellfish (optional)
Aromatics:
• 2 medium onions, finely chopped
• 3-4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 large fresh tomatoes, blended (or 1 cup tomato puree)
• 4-6 fresh Scotch bonnet peppers (adjust to spice preference)
• 1/2 cup groundnut paste (peanut butter) (optional, for extra richness)
Spices:
• 1 tsp powdered shrimp or crayfish
• 1 tsp dry chili powder
• 1 tsp nutmeg (optional)
• Salt, to taste
• 1 litre of water or stock
Instructions
1. Prepare the Meat:
• Wash and season the assorted meat with salt, half of the chopped onions, and half of the grated ginger and garlic.
• Add 1 cup of water and boil until tender. Reserve the stock.
2. Prepare the Base:
• In a large soup pot, heat the palm nut cream and mix with 1 liter of water or stock until smooth. (If using fresh palm nut pulp, boil the nuts, pound them to extract the pulp, and strain.)
• Bring to a boil on medium heat, stirring occasionally to avoid burning.
3. Add Tomato Mixture:
• Blend the remaining onions, garlic, ginger, tomatoes, and Scotch bonnet peppers into a smooth paste.
• Add this mixture to the boiling palm nut base and let it simmer for about 10 minutes.
4. Add the Meat and Fish:
• Add the boiled meat, smoked fish, and any optional seafood.
• Pour in the reserved meat stock to enhance the flavour.
5. Season and Simmer:
• Stir in the shrimp powder, chili powder, and nutmeg. Add salt to taste.
• Simmer the soup on low heat for 25-30 minutes, stirring occasionally to prevent sticking.
6. Incorporate Peanut Butter (Optional):
• If using groundnut paste, dissolve it in warm water to form a smooth liquid, then add it to the soup.
• Let it cook for another 10-15 minutes, stirring occasionally.
7. Adjust and Serve:
• Check the seasoning and adjust as needed.
• Garnish with fresh basil or scent leaves.
• Serve hot with rice balls, fufu, or plain rice.
Tips:
• Use a combination of meats and seafood for a more complex flavour.
• Adjust the spice level by using fewer Scotch bonnet peppers or removing the seeds.
• For a thicker consistency, simmer longer to reduce the liquid.
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