Palm Nut Soup

Ingredients

1 cup palm nuts (fresh or canned)
1 pound meat (beef, goat, or chicken), cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 large tomato, chopped
2 tablespoons vegetable oil
4 cups beef or chicken broth
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
1-2 tablespoons tomato paste
Salt and pepper to taste
1-2 tablespoons ground crayfish (optional)
1-2 tablespoons dried fish or shrimp (optional for added flavor)
1-2 tablespoons chili pepper (optional, adjust to taste)

Instructions

Prepare the Palm Nuts

If using fresh palm nuts, boil them in water until they are soft (about 30 minutes). Once soft, mash the nuts and strain the mixture to extract the palm nut extract. If using canned palm nuts, skip this step and use the extract from the can.

Brown the Meat

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and garlic, and saut√© until translucent and fragrant.

Cook the Meat

Add the meat to the pot and cook until browned on all sides, about 5-7 minutes.

Add Tomatoes and Spices

Stir in the chopped tomato, tomato paste, ground ginger, ground cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the tomato to break down and the spices to become fragrant.

Add Broth and Simmer

Pour in the beef or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the meat is tender.

Add Palm Nut Extract

Stir in the palm nut extract (from either fresh or canned palm nuts). If using dried fish or shrimp, add them now. Simmer for an additional 10-15 minutes.

Adjust Seasoning

Taste the soup and adjust seasoning if necessary. If desired, add ground crayfish and chili pepper for additional flavor and spice.