If you ever wondered what people do with palm kernels, now you’ve a clue! This is one of those very few Naija soups that clings well to rice. Do not be discouraged by the process because this meal is letting you know that good food don’t come easily.
1 bunch (efirin)
You will need to extract the palm kernel concentrate first. Wash the palm kernel and boil in a water for some minutes or until the fruits become tender and oily.
Pound in a mortar while they are still hot.Separate the nuts from the pulp and and and squeeze out the oil. Add warm water to the pulp and squeeze out more concentrate. Continue this process using little water at each interval until the pulp is completely washed. Sieve the palm kernel extract and pour into a pot. Set aside. Alternatively, use 800 gramms tinned palm fruit concentrate.
Wash the beef and fish. Season with the seasoning cubes and to taste. Dice in 1 of the onions and cook in little water until tender.
While the beef is cooking, slice the remaining onions and chop the scent leaves. You can use substitute the scent leaves for pumpkin leaves. Or used crushed bitter leaves for the Delta-Style Banga.
Set the pot of palm kernel extract on fire and cook until you notice oil at the surface. Continue to cook if the soup looks watery until it thickens.
Once the soup reaches your desired texture, add the crayfish, onions, ground okpeyi, beef, fish, beef stock and pepper and leave to boil for about 10 minutes.
Adjust seasoning and add the scent leaves or any other vegetable you are using. Allow to simmer for about 2 minutes.
Serve over rice or any swallow of your choice.
Click to get all the ingredients from Supermart.