Palm Soups & Others
16 products
Your cart is currently empty.
Return to shop16 products
Palm nut soup is made from the pulp of the palm fruit — simmered into a rich, deep-orange soup that carries fish, meat and heat beautifully. Ghanaians know it as abenkwan; in Nigeria the closely related version is banga, cooked with its own distinct spice blend.
Tinned palm nut cream and concentrate do the hard extraction for you, so a soup that traditionally took hours of pounding and straining becomes a weeknight possibility. Serve with fufu, eba or pounded yam.