👨‍🍳 作り方

1. 1

   Prepare the palm nut pulp: Boil the palm nuts in water until soft. Pound them in a mortar and pestle until the pulp separates from the nuts. Add warm water and squeeze the pulp through a fine sieve or cheesecloth to extract the palm nut juice (pulp). Repeat this process to extract as much juice as possible. Discard the fibrous residue.

   💡 プロのコツ: Using a food processor can speed up the pounding process.
2. 2

   Boil the assorted meats and smoked fish in a pot with chopped onion, seasoning cubes, and salt until tender. Reserve the meat stock.

3. 3

   Pour the extracted palm nut juice into a clean pot. Add the ground crayfish, ground African nutmeg, bush pepper, four-corner spice, and the cooked meats and fish with their stock.

4. 4

   Bring the soup to a boil, then reduce the heat and simmer for at least 30-45 minutes, stirring occasionally, until the soup thickens and the oil separates to the surface.

   💡 プロのコツ: Do not cover the pot completely while simmering to allow the oil to rise.
5. 5

   If using spinach or bitter leaves, add them in the last 10 minutes of cooking and stir until wilted.

6. 6

   Adjust salt and seasoning to taste. Serve the Mbanga soup hot with rice, fufu, or kwacoco.