Palm nut soup is a much beloved dish. When my adopted nephew from Ghana celebrated his 23rd birthday, I asked this Americanized young Ghanaian what he wanted for his special dinner (Mexican, Italian, Asian, Indian, Ghanaian, “American,” etc.). Two years in a row he answered: “palm nut soup and cocoyam (taro) fufu.” It took some time to scout around and come up with the necessary ingredients, however, the end result (and his hearty enjoyment) made everything worthwhile.
Palm Nut Soup is also a family favorite at our house for ringing in the New Year. Here I give you a special rich birthday or holiday version. It is loaded with seafood, meat, and vegetables, and adapted to our local environment. This includes a number of “extras,” but can be simplified to make an “everyday” version, mixing and matching ingredients of your choice.
For this particular soup, apart from fresh palm nuts there is no substitute for the canned cream of palm fruit. If none is available from a nearby West African or international market, there are sources available online.
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