How to make Black Palmnut Soup
Hi everyone, coming to you with another recipe
Black Palmnut Soup served with cocoyam fufu . Palmnut oil cooked with authentic spices full of flavour.
Black palmnut Soup cooked with 3 spices
Pebe Nut which is also known as "false nutmeg" . A spice well known in Cameroon, Gabon and Ivory Coast. This spice is very versatile and also used for making peppersoup, traditional soups and for roasting as well.
The second spice which is what transformed the soup into a darker colour is from a plant called Esese/4 Cotés in Cameroon, Prekese in Ghana, Uhio (Uhiokrihio) in Nigeria.
This spice is conventionally also used as a natural multivitamins. It is rich in protein, lipids, potassium, iron, magnesium, phosphorous, and vitamin C. Traditionally cooked in soups and also great for postpartum mothers . The major constituents are Tannins, flavonoids and starch
The third spice used is called Rondelles in cameroon ; also known as country onion .
Country Onion is a spice with a smokey undertone appearance and a pungent garlic flavor well known in west Africa and a great substitute to garlic powder. This spice is also used in "Banga soup" . A very important spice which adds flavour to the dish
INGREDIENTS
Palmnut oil base
Cow skin
Fish
Crayfish
Sea salt
1 tbsp false nutmeg ( pebe )
1 tbsp country onion ( rondelles )
1 tbsp Esese ( also known as 4 Cotés, Uhio , prekese )
2 maggi cubes
White pepper
Scotch bonnet is optional
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