Prepared from the pulp of pounded boiled palm fruits, which is cooked adding fish/meat and condiments into a thick broth.
2 cups palm oil (no substitutes)
1 cup onions
1 chopped chile pepper, crushed, or 1/2 tsp cayenne pepper
2 cups tomato
2 cups okra chopped
1 medium eggplant, cut into chunks
1 lb fish or crab meat
1/2 tsp salt
1. In a large, heavy stew pot, boil the palm oil for 10 minutes.
2. Add onions and pepper and continue cooking on high heat for another 5 minutes.
3. Reduce heat, add remaining ingredients and simmer for an hour or more, until soup is somewhat thickened.
4. Stir from time to time. If there is too much palm oil on the surface for your liking, skim it off with a large spoon before serving.
2 over-ripe medium plantains (black and soft)
1 small onion, finely chopped or grated
25 to 50 g (1 to 2 oz) self-raising flour
5 ml (1 tsp) palm oil
Salt and hot pepper, to taste (optional)
Oil, for frying
Peel and mash the plantains well.
Put into a bowl and add enough of the flour to bind.
Add the onion, palm oil, salt and pepper to taste.
Mix well and leave to stand for 20 minutes.
Fry in spoonfuls in a little hot oil until golden brown.
Drain on kitchen paper and serve hot.
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