Ghanaian Breakfast Delight: Palm Nut Soup with Kokonte

Allergens

Soy (from stock cubes)

Ingredients

• 1 cup raw palm nuts 2 cups water 1 medium
• sized onion, chopped 2 tomatoes, chopped 1 bell pepper, chopped 2 stock cubes Salt, to taste 1 teaspoon palm oil Kokonte (doughnut
• shaped fried dough)

Instructions

1. Blend the raw palm nuts with water to form a smooth paste. In a pot, heat the palm oil and sauté onion, tomatoes, and bell pepper until softened. Add the palm nut paste to the pot, stirring continuously. Season with stock cubes and salt to taste, then simmer for 10 minutes. Serve hot with kokonte on the side.

Chef’s Insight

The blend of flavors from the vegetables and stock cubes creates a depth of taste that complements the nutty texture of the palm nut soup.

Notes

Feel free to adjust seasonings according to your taste preferences.