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Fran Osseo-Asare, Barbara Baëta

Palm Nuts / Fruit

Appears in
top 1000The Ghana Cookbook
The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Palm nuts are used throughout Western and Central Africa to make a variety of soups and stews or sauces. Ghana’s palm nut soup is often called by its Akan name: “abε” (pronounced ah-BEH) for the palm nuts, and “nkwan” (soup). Cameroon has its mbanga soup, and in Nigeria, a version is banga soup.

I once enthused “it is as hard to capture the essence of the palm fruit as it is to describe the hues of sunset to a blind person. The fruit has a color like paprika or glowing coals, with the softness of red velvet, the silkiness of a fine sari, and the richness of fresh cream.”

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