Ingredients:
500g fresh palm nuts
1l water
1 or 2 large Scotch bonnet chillies (sukulbebem as they are known locally)
1 cassava tuber, peeled and cubed
2 onions, sliced
3 bitter tomatoes (djagatu Sinho)
500g meat, fish or chicken, cubed
salt, to taste
Method:
Begin with the palm soup base. Wash the palm nuts well then bring a large pan of water to a boil. Add the palm nut kernels and boil for about 30 minutes, covered, or until tender.
Drain the palm nuts and pound in a mortar to take off the husks, revealing the thin pulp and the seeds. Add the 1l water a little at a time and pound with the palm seeds to extract the fruit pulp.
Pass the palm nuts and liquid through a fine-meshed sieve and turn the strained liquid to a pan. Bring to a boil and continue cooking until you have a thick, red, sauce (this is your palm soup base).
In another pan, add you choice of meats with seasonings. Pour in a little water and bring to a boil. Cook, covered for 20 minutes then add the sliced bitter tomatoes, the cubed cassava and the sliced onions.
Bring back to a boil and cook for 10 minutes then add the palm soup base and the whole chillies. Cook for about 10 minutes more, or until all the ingredients are tender and cooked through.
Serve hot, accompanied by rice.
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