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Mbanga (Palm Nut) Soup

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Description Edit

Ingredients Edit

  • fresh palm nuts, or canned palm nut pulp
  • one-half pound fresh , cleaned and cut into pieces
  • one Onion, chopped
  • one clove garlic, minced
  • salt and pepper to taste
  • one Beef bouillon cube
  • one hot chile pepper, cleaned and chopped
  • one pound smoked or dried , skin and bones removed, rinsed with water
  • two tablespoons dried prawns or dried Shrimp, ground into powder


Directions Edit

  1. In a large pot, bring four cups of water to a boil. Add fresh , Onion, garlic, salt and pepper, bouillon cube, and chile pepper (of desired). Reduce heat, and simmer for ten minutes.
  2. Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another ten minutes.
  3. Add smoked or dried and dried prawns or Shrimp. Simmer for another ten minutes or until soup is thickened to your liking. Adjust seasoning.

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