Abenkwan na Fufu (Fante, Ghana), a palm nut soup. Nutritionally, this exotic, tropical soup is very rich in minerals, vitamin A, and natural oils.
- 1½ lb palm nuts
- 1 lb bone-in beef
- 8 oz smoked fish
- 3 tomatoes
- 4 garden eggs
- 6 shallots, chopped
- 2 medium sized onions
- 2 tsp ground pepper
- 1 clove ground garlic
- 2 tbsp dried smoked shrimp, ground
- salt to taste
- Wash the palm nuts, put them into a saucepan, cover with water and boil until they are soft.
- Prepare meat and fish, wash and put it into a saucepan, add salt, garlic and chopped shallots.
- Add a little water, and bring to the boil.
- Pound the palm nuts in a mortar until pulpy.
- Put into a bowl, add warm water and stir with hand and remove the fiber residue by squeezing out the juice.
- Strain the palm liquid through a fine strainer into a clean bowl.
- Add the palm nut liquid to the meat with tomatoes, onions, garden eggs and pepper.
- Simmer till all ingredients are soft.
- Remove vegetables, grind and return to the soup mixture.
- Allow to simmer for about 1 hour.
- Serve with fufu, banku, kenkey, etc.