Happy Mother’s Day readers!
Hope you all had a lovely day with your mums and showered them with plenty love.
Today’s post, I was lazy this weekend and went for a quick easy dish, Palm Kernel Sauce. Also called “Palm
butter Sauce” or in krio “Banga soup” The palm kernel paste/butter is made from
the flesh of the palm kernel fruit. The paste/butter can be cooked into a sauce
that you can have with rice. You can cook it with any meat of your choice or
fish if you are a vegetarian. See below
for steps on how to prepare this dish. Aprons On! |
| Ingredients to prepare sauce |
Ingredients
1.
A
tin of Palm Kernel paste
2.
3
medium size onions
3.
Scotch
peppers or enough to your tolerance
4.
1 big
pack of ogiri
5. 1 whole chicken and 2 turkey neck (smoked)
6.
Maggie
season
Cooking Instructions
1.
Blend onions and scotch
pepper with ogiri. This should look like a thick smooth paste.
2. Add the
above mixture and the turkey neck in a pot then and add 2 pints of water.
3. Boil for
40 minutes or until you have a thick soup consistency.
 | |
| Blended onions, pepper, ogiri and turkey neck in pot |
4. Open tin
of palm kernel paste and add to pot plus a further 2 pint of lukewarm water.
5. Add maggie
season and salt to taste and leave pot to boil for a further 40 min.
6.
Add smoked chicken 10 min
before the sauce is done.
 |
| Pot boiling with all ingerdients |
Voila! Aprons off dish done!
 |
| Rice and Palm Kernel Sauce |
