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Is Palmnut Soup Healthy?
Palm kernel oil is a fantastic source of healthful unsaturated and medium-chain fatty acids. Because of this, it’s ideal for use as a cooking medium. Furthermore, these characteristics make it perfect for maintaining healthy skin, bones, and joints.
Anti-aging and heart-healthy advantages are two of palm oil’s health benefits. You can use the Palm Cream in palmnut soup or as a marinara sauce replacement with meatballs over spaghetti or as an innovative way to add a nutty flavor to the flavor basis of your favorite sauce.
Palm kernel oil has a high concentration of Vitamin E, uncommon tocotrienols, and anti-oxidants, making it an excellent anti-ageing food. It helps to keep wrinkles and fine lines at bay.
It has the ability to defend against damaging UV radiation as well as other pollutants. As a result, using palm kernel oil in your diet is a good idea. It will keep your skin looking young and healthy.
Variations of Palmnut Soup
Banga soup is a soup primarily inspired and cooked with palm nut fruit. It’s a popular soup in Nigeria’s Niger Delta, especially among the Urhobo ethnic group.
One of the most nourishing soups you can cook using palm nuts is banga soup. To improve this soup, all it takes is a variety of spice flavorings, a variety of meat and fish, and a touch of beletete towards the end. It’s a simple recipe with a tasty end result.
Suggestions For Best Stockfish and Smoked Fish:
Palmnut Soup
Ingredients
- 1 salted pig's foot, jointed and cleaned. optional
- 2 giant crabs cooked whole in salted water, drained, and cut in half
- ½ cup cold water
- 2 pounds(1kg) lean lamb shanks or chops, or shoulder of beef cut into chunks
- Salt
- Freshly ground black pepper
- 2 large yellow onions minced
- 3 large tomatoes blanched peeled, and pureed
- 1½ pounds palmnut pulp
- 1 cup boiling water
- 2-3 fresh red chile peppers, ground or
- 2 whole habanero chiles optional
- 4 large mushrooms cleaned
- 2 pounds(1kg) fish fillets or cutlets smoked, grilled, deep-fried or sundried
- Potato dumplings
Instructions
- 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 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 until the meat is tender.
- Serve hot with the dumplings.
