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Nutrition: Per serving

  • kcal707
  • fat54g
  • saturates7g
  • carbs18g
  • sugars9g
  • fibre6g
  • protein36g
  • salt0.9g

Method

  • step 1

    Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.

  • step 2

    Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.

  • step 3

    Drain most of the water from the chicken, but keep a little in the pan – the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.

Recipe from Good Food magazine, September 2017

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

liamsmith65k13HMntzm

Dear Spinach Agushi, I love your Palm nut & chicken curry recipe, This dish looks like a work of art. Don't miss out on the chance to upload your recipe to KHAL and get valuable tips.

https://khal.com/#/recipe/preciouscooks/how-to-make-this-delicious-ghana-palm-nut-soup-abenkwan-recipe

BLACKSAMOSAS

Very Lovely

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