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Note: Rules for making soup used in this section
Use everything perfectly fresh and with as little
fat as possible.
- Boil gently all the time.
- Use sufficient seasoning but not in excess.
- Cook ingredients well.
- Season before serving.
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NKATENKWAN
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Ingredients
- 2 pints water
- 1 cup of groundnuts
- Fish or chicken
- Pepper, onions
- Tomatoes
- Salt
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Method
Roast and peel the groundnuts and pound
them till they look like melted chocolate.
If chicken is used, prepare it and put it on to boil with
the water, then add the ground pepper, sliced onions and washed
whole tomatoes which when tender remove and grind and add
again to the soup.
Mix the groundnuts with a little water and stir into the soup.
Allow to boil for half an hour. Add salt
to taste. ---
Serve hot with fufu.
Note: If fish is used instead of chicken
allow the water to boil before adding.
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ABENKWAN
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Ingredients
- Palm nuts
- Pepper
- 1 lb. fish
- Tomatoes
- Onions
- Okros and garden
eggs (if liked)
Salt Wash the nuts in cold water.
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Method
Put them in a pot, add cold water and
pepper and boil until they become soft and crack. Prepare
fish, onions and other vegetables, cover with cold water,
add salt and put on the fire to simmer.
Take nuts, etc., off the fire and pound
in a mortar till the fibres of the nuts become loose. Take
out and put into a basin. Mix with warm water and squeeze
the fibres out with the hand. Repeat until the pulp is extracted
from the fibres.
Strain the liquid through a sieve into
the soup pot. Put it on the fire and let it boil. Add onions,
tomatoes, fish, garden eggs, okros and ground pepper. Allow
the soup to simmer to the desired thickness. Skim off the
oil from the top, if too much. --
Serve with cassava, fufu or kenkey
| PALM-NUT
SOUP WITH RIPE PLANTAINS INSTEAD OF TOMATOES
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1.
Add half of an over-ripe plantain to the boiling palm
nuts.
2. When cooked, pound plantain and nuts together
3. Strain and use for soup making. |
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