NEW RECIPE! - Palm Nut Soup (Abenkwan)


  • 1 can of palm nut cream (400 g can used for this quantity)
  • Any meat or fish of your choice (can use chicken, smoked or fresh turkey, beef, red snapper, mackerel, tilapia, etc.)
  • 2 large fresh tomatoes
  • 2 large onions
  • 3 garlic cloves
  • piece of ginger
  • fresh powder (can use powdered pepper if available)
  • 1 can of tomato sauce (8 oz. used for recipe)
  • 1 can geisha mackerel (5.5 oz. used for recipe) – optional
  • Mushrooms (optional)
  • Spices (adobo all seasoning, powdered pepper, salt, Maggi bouillon cube, etc.)


  • Step 1: In a large pot, thoroughly clean your cubed goat meat.
    • Mince 1 large onion and add to goat meat
    • Season goat meat with following spices, add 1 cup of water, and let boil for roughly 15 minutes (or more depending on how soft you want the meat to be)
      • Powdered pepper (measure by desired level of spice)
      • All-purpose adobo seasoning
      • 1 bouillon Maggi cube
      • Salt (to taste)
  • Step 2: In a separate pot, add palm nut sauce
      • Add 3 cups of water, stir, and let boil for roughly 30 minutes (when thoroughly cooked, red oil will surface)
  • Step 3: Add 2 large tomatoes, fresh pepper, one large onion to meat and let boil for about 5 minutes.
      • Blend cooked tomato, onion, 3 cloves of garlic, ginger and pour on meat (you can sift to remove lumps of tomatoes, onions, and ginger if needed)
  • Step 4: Pour palm nut sauce into meat pan and let boil for 15 minutes
      • Add tomato sauce to soup
      • Add fresh or dry fish if desired
      • Add washed and diced mushrooms to soup
      • Taste and add salt and powdered pepper as desired
  • Step 5: Remove the oil from the surface of the soup and store for future use


Serve with fufu, plain rice, plantains or alone!