Ghanaian Palm Nut Soup (Akonteh Nkwan)
A rich and flavorful soup made from the pulp of palm nuts, often enjoyed with fufu or rice balls. This version focuses on a hearty, meat-inclusive preparation.
🧂 Ingredients
- 800 g Palm nut concentrate(canned or fresh)
- 500 g Beef or goat meat(cut into bite-sized pieces)
- 100 g Smoked fish(cleaned and flaked)
- 1 large Onion(chopped)
- 400 g Tomatoes(chopped or pureed)
- 1 inch piece Ginger(grated)
- 3 cloves Garlic(minced)
- 1-2 Scotch bonnet pepper(to taste, whole or chopped)
- 1.5 liters Water
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Boil the meat with some onion, salt, and pepper until tender. Reserve the broth.
⏱️ 45-60 minutes - 2
In a large pot, sauté the remaining chopped onion until softened. Add ginger, garlic, and chopped tomatoes (or puree). Cook for about 10 minutes until the tomato base thickens.
⏱️ 10 minutes - 3
Add the palm nut concentrate to the pot. Stir well to combine with the tomato mixture. Gradually add the reserved meat broth and water, stirring continuously to achieve a smooth consistency.
💡 Tip: Ensure no lumps form in the palm nut mixture. - 4
Add the cooked meat, smoked fish, and scotch bonnet pepper to the soup. Bring to a simmer.
⏱️ 30 minutes - 5
Let the soup simmer gently for at least 30 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper. Remove the scotch bonnet pepper if you prefer less heat.
⏱️ 30 minutes
💡 Pro Tips
- ✓For a smoother soup, you can blend the palm nut concentrate before adding it.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Smoked fish adds a unique depth of flavor, but can be omitted if unavailable.
🔄 Variations
- Add other vegetables like garden eggs or okra.
- Use chicken or fish instead of red meat.