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Dékoudéssi aux Boeuf (Palm Nut Soup with Beef)
Dékoudéssi aux Boeuf (Palm Nut Soup with Beef) is a traditional Togolese (from Togo) recipe for a classic stew of beef in a dekoudessi (palm nut) extract base. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Palm Nut Soup with Beef (Dékoudéssi aux Boeuf).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesBeef RecipesVegetable RecipesTogo Recipes
Dékoudéssi is the Togolese name for the stew base made from raw palm nuts that's known elsewhere in West Africa as
palm soup base (a liquid extracted by macerating the flesh of palm nuts in water). For this recipe you can either use fresh palm soup base or tinned palm soup base (known as
noix de palme in French).
Ingredients:
500g beef, cut into bite-sized pieces
250ml
palm soup base (either fresh or tinned [known as noix de palme in French])
1 garlic clove, minced
2 tbsp ginger, grated
1 onion, grated
1 onion, chopped
2 beef bouillon cubes
4 large garden eggs (West African white aubergines [eggplants]), coarsely chopped
1 green bell pepper, sliced into strips
1 hot chilli
salt and freshly-ground black pepper, to taste
Method:
In a bowl, combine the garlic, ginger and grated onion (this mixture is known in Togo as N'toutou). Combine half this mixture with the beef and turn into a saucepan. Pour in 1l water and add 1 beef bouillon cube. Bring to a boil, reduce to a simmer and cook for 30 minutes.
At this point add the palm soup base and make the liquid up to 750ml in all. Stir in the garden eggs and cook for 20 minutes then add the bell pepper strips, the chopped onion, remaining bouillon cube and the remaining n'toutou mixture. Add the whole hot chilli, bring the mixture back to a simmer and cook for 10 minutes.
Adjust the seasonings to taste and serve hot accompanied by fufu, rice or gari.
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