Abenkwan (palm Nut Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Seafood | Soups, Stews | 4 | Servings | |
INGREDIENTS
| 2 | c | Palm oil, no substitutes |
| 1 | c | Onions, chopped |
| 1 | Hot chili pepper, crushed | |
| 2 | c | Tomato, chopped |
| 2 | c | Okra |
| 1 | Eggplant, cut into chunks | |
| 1 | lb | Fish, or crab meat |
| 1/2 | t | Salt |
INSTRUCTIONS
In a large, heavy stew pot, boil the palm oil for 10 minutes. Add onions and pepper and continue cooking on high heat for another 5 minutes. Reduce heat, add remaining ingredients and simmer for an hour or more, until soup is somewhat thickened. Stir from time to time. If there is too much palm oil on the surface for your liking, skim it off with a large spoon before serving. Recipe By : African News Cookbook-African Cooking for Western Kitchens From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 881.2mg
Potassium: 550.7mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 8.2g
Protein: 3.7g