Palmnut soup is actually common in Ivory Coast. It is rich and can be made with either fish or meat. You can make use of many swallow to take it. I prefer the popular fufu or wheat in taking mine. if you have not thad a taste of it then make one today.
- 2 giant crabs, cooked whole in salted water, drained, and cut in half
- 1/2 cup cold water
- 2 pounds (1 kg) lean lamb shanks or chops, or shoulder of beef, cut into chunks
- 1 salted pig’s foot, jointed and cleaned, optional
- Freshly ground black pepper
- 2 large yellow onions, minced
- 3 large tomatoes, blanched peeled, and pureed
- 1-1/2 pounds (750 g) palmnut pulp
- 1 cup boiling water
- 2 to 3 fresh red chile peppers, ground, or 2 whole habanero chiles, optional
- 4 large mushrooms, cleaned
- 2 pounds (1 kg) fish fillets or cutlets, smoked, grilled, deep-fried or sundried
- Potato dumplings
- Remove the stomach flaps on the underside of the crabs and then cut them in half, from top to bottom.
- Place the water, the meat, and the pig’s foot in a very large, heavy-based pan (not a crackpot, becuase the initial cooking process requires fairly high heat, which a crockpot does not provide).
- Season with salt and pepper. Stir in the onions and cook “dry” on high heat, stirring continuously, until the outside of the meat is sealed and browned on all sides.
- Add the tomatoes, reduce heat, and continue to simmer for 10 to 15 minutes.
- In a large bowl, combine the palmnut pulp with the boiling water, beating with a wooden spoon to form a creamy, smooth consistency. Add this to the meat mixture, as well as the ground chiles, mushrooms, and crabs.
- Simmer on medium heat for 40 minutes to 1 hour, stirring only occasionally to keep food from sticking to the bottom of the pan.
- Prepare your choice of fish by removing any residual bones.
- Add the fish to the soup, either whole or in chunks, during the last 20 minutes of cooking to prevent the fish from breaking up too much and becoming mushy.
- Once you add all the ingredients, continue to simmer slowly until the meat is tender. Serve hot with the dumplings.