Description Edit

Ingredients Edit

Directions Edit

  1. Wash the palmnuts, put in a saucepan of water to boil
  2. Cut the meat into cubes and cook in a saucepan of salted water until tender
  3. Chop Onion and pepper, add to the cooked meat and simmer slowly
  4. When nuts are soft, remove from the water and pound in a mortar to remove and crush the red outer layer. Remove and put in a large bowl, pour boiling water and stir to extract the oil
  5. Strain through a sieve and keep the liquid
  6. Repeat 4 and 5 until all the oil has been extracted
  7. Add the extracted liquid to the meat in the saucepan and cook slowly until most of the water has been extracted and all ingredients are soft
  8. Peel and add whole soft boiled eggs, shrimps or crabs as desired
  9. Skim of the surplus oil and save for the future
  10. Serve with foofoo, rice or boiled yam

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