Ghanaian Palm Nut Soup Recipe (Authentic Abenkwan)

Ghanaian Palm Nut Soup Recipe (Authentic Abenkwan)

Learn how to make the best Ghanaian Palm Nut Soup. This is perfect with rice or rice balls.

Course Dinner

Cuisine African, Ghanaian

Prep Time 30

Cook Time 1 30

Total Time 2

Servings Servings

Calories 1233kcal

Author Savory Thoughts

Equipment

Large Saucepan

Ingredients

2 lbs. beef neck bones; thoroughly cleaned
3 pieces of your favorite smoked fished
1 can 1 lb. 10 ounces palm nut cream (I used the Adepa brand)
beef tripe; optional. Be sure to thoroughly clean it.
6 ½ cups water
½ cup vegetable oil; or any neutral oil

For the meat:

6 garlic cloves
4 tbsp. Savory Thoughts all-purpose seasoning
2 thumb size ginger
1 habanero pepper or scotch bonnet pepper; optional- but more if desired
4 tbsp. tomato paste
3 bay leaves

For the soup:

1 large onion; unsweetened
4 large tomatoes
½ red bell peppers
Thumb size ginger
Season to taste

Instructions

Season The Meat: Blend the garlic, ginger, tomato paste, about ¼ cup oil, and habanero pepper into a paste. Add the mixture to the beef neck bones (and tripe, if using). Stir in the all-purpose seasoning. Mix well to coat the meat evenly.
Allow the meat to marinate for at least 30 minutes or longer – overnight is best for maximum flavor.
Cook The Meat: Transfer the seasoned meat to a large pot. Add enough water to cover the meat and cook until tender. Depending on the cut of meat, this may take 1½ to 2 hours. When he meat is cooked, remove it and set it aside.
Reserve the broth in the saucepan as it will become part of the soup base.
Prepare The Vegetables: Blend the onion, tomatoes, red bell pepper, and ginger until smooth.
Set aside.
Build The Soup: Pour the palm nut oil in a large bowl, then add the remaining water. Stir well. Then using a strainer, pour the palm into the saucepan. Add the remaining vegetable oil over.
Reduce the heat to medium.
Add the blended vegetable mixture and cook halfway covered. Cook for about 15 minutes, stir, then add the cooked beef neck bones, tripe, and smoked fish to the pot
Mix thoroughly until the palm nut cream mixture, the vegetables, and the meat are fully incorporated.
Season And Finish: Taste the soup and adjust the seasoning as needed. Cover halfway, bring the soup to a gentle boil, then reduce the heat and allow everything to simmer for 30 to 45 minutes. Stir occasionally.
The soup is done when you no longer see foam on top, and the oil is visible on top. Stir well, serve, and enjoy with omo tuo or plain white rice.

Notes

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Calories are estimated per serving.

Nutrition