Palm Nut Soups & Cream
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Palm nut cream is the concentrated pulp of the palm fruit, tinned at source. It is the base of Ghanaian abenkwan and Nigerian banga soup — open, simmer with stock, fish or meat, and you have the foundation of the dish without pounding a single palm nut.
Look for the deep orange colour and thick consistency; that is the sign of properly extracted pulp. Serve the finished soup with fufu, starch or pounded yam.