Palm Fruit Soup (Ghanaian Version)
Another Ghanaian recipe today. I love their recipes because their foods taste closest to ours. They love their heat and spices, so I’m all for Ghanaian food…and Ivorien…and Senegalese…and Gabonese…and Kenyan…I. LOVE. FOOD. SIMPLE!!!
This is not a quick recipe, to be honest, but the resulting recipe is well worth it, I promise.
This is not a soup I would recommend for regular eating because of the sheer amounts of oil in the recipe. Oil is not evil, but we should eat everything in moderation.
The spices I added to this version also make the soup more Nigerian in taste. The spices lend the soup an earthy flavour that is somewhat reminiscent of Nsala (white soup). You will love it, promise.
- 500g of beef or goat
- 5 cups of palm fruit
- 3 tablespoons of blended atarodo/scotch bonnet
- 1/2 cup of dried ground crayfish
- 500g of okporoko/dried cod, softened
- 2 cups of okro, sliced (please do not grate or pound, you don’t want the soup to draw. In Ghanaian recipes, they leave the okro whole. Omo, they are on their own o)
- 1 tablespoon of Uziza seeds
- 3 ehuru seeds (calabash nutmeg)
- 2 stock cubes
- 1 tablespoon of salt, divided
- 7 cups of boiling water
- Boil meat with 1/2 tablespoon of salt for 5 minutes. You don’t want to cook the beef, just parboil it. Freeze the stock for later if you like.
- Wash palm fruits and put in a pot. Pour water enough to cover them, and boil till soft. You can eat one to check softness.
- Gently crush the fruits in a mortar with a pestle.
- Transfer the fruits from mortar to a large bowl and pour boiling water over them. Stir well and strain.
- Pour extract into a pot and set over high heat. Add meat and cod/okporoko.
- Toast uziza and ehuru seeds in a dry pan for 3 minutes. Grind and add to the meat.
- Add remaining salt and stock cubes. Stir well and simmer for 15 minutes, or till extract has thickened to your liking.
- Add okro, stir gently, and cover the pot. Cook for 2 minutes.
- Serve, and enjoy!