Palm nut Soup and Fufu

Palm nut Soup and Fufu

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nutPalm nut soup


Two large tins of palm nuts

One large teaspoon salt

Six small-medium cloves of garlic

Three onions

Eight Tomatoes

Ten green (kpakpo shito) peppers

Six smoked herrings

Two smoked salmon

½ smoked tuna

Six large snails

One piece of momoni


One kilogram of meat

Four pieces of crab



  • Pound the palm nuts in a large pestle and mortar for about

10-15 minutes until the bowl and ‘chaff’ is a bright orange

and the seeds have come out of their shell. Wash all the

fresh ingredients well. Dice the onion and garlic.

  1. Add the meat, onion, garlic, salt, ginger, kpakpo shito,

momoni and tomatoes to a large pot and steam on

medium-high heat.

  1. Empty the pounded nuts into a pot and rinse then sieve

several times until you get a dark brown tinted orange

juice with no chaff. Add the palm nut juice to the pot on

the stove.

  1. Leave this boiling for about 30 minutes.
  2. Add the fish in preferred chunks.
  3. Remove snail from shell. Wash well and clean with lime

juice to remove slim and trim any bits

  1. Add the snails and crabs.
  2. Cook for a further 20 minutes until fish and meat are tender.


Ingredients for Fufu

Four tubers of cassava

Three green plantains



  1. Peel and cut plantain and cassava into smaller pieces.
  2. Boil for 30 minutes
  3. Wash mortar and pestle
  4. Set up for pounding. `
  5. Pound the plantain first till it becomes a soft doughy ball
  6. Set the plantain aside and repeat action with cassava
  7. Pound the plantain and cassava till both are finely mixed.
  8. Occasionally add water when pounding to make the mixture soft.







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