Palm Butter Soup

What we know so far

Palm butter is Liberia's palm-nut soup and one of its best-loved "soups", the word Liberians use for any sauce that goes over rice. Fresh palm nuts are boiled, pounded and squeezed to a dark orange cream; abroad the tinned palm cream (Ghanaian or Ivorian brands) is rinsed and used instead. It is cooked with whatever the pot can hold: fresh fish, dried fish, smoked chicken or dried chicken, pig feet, chicken feet, beef, plus onion and hot pepper, and reduced for an hour or more until thick and oily. Eaten over rice, or with fufu. Nigeria's banga and Ghana's abenkwan are relatives, but the Liberian pot is meatier and eaten over rice rather than with a swallow.

The draft was written from 2 published sources and holds 8 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting