Palm nut soup

-One Kilogram of Palm nut

-One pound of meat

-3 smoked salmons

-4 large herrings

-4 tablespoonfuls of tomatoe puree

– 2 large onions

– 5 large tomatoes

-Pepper to taste

-Ginger to taste

– 3 gloves of garlic

-Salt to taste

Method

– Wash the palm nuts and boil for about 40 minutes to an hour.

– Wash the meat and herrings with clean water twice and put in a large saucepan

-Blend garlic, ginger, onion and add the puree to the meat

-Add salt to it and allow meat to cook

-Wash the salmon and set aside

-Pound the nuts in a mortar until it looks fibrous and the black kernels are loose.

-Pour it all out into a large bowl add about a litre of hot water. (Using your hand, take the fibre part bit by bit and squeeze the liquid out and set aside. Then remove the kernels, shaking off the liquid back into the bowl. Keep doing this until you have mostly liquid with a few fibre in it).

– Place a colander over a saucepan and gently pour the palmnut mixture into it.

– Pour it over the steaming meat and let it continue to cook

-Blend the tomatoes, pepper, and onion and add it to the soup.

-Again add the salt, salmon and reduce heat

-Serve with rice, fufu and konkonte

Linda Abrefi Wadie