Palm Soups & Others

16 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.

16 products

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.

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