Difference between revisions of "Palm Butter Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
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* ripe | * ripe | ||
* palm [[nuts]] | * palm [[nuts]] | ||
| − | == | + | == Procedures == |
# Bring two or three cups of [[water]] to a boil in a saucepan. Place the palm [[nuts]] in the boiling [[water]] (they do not need to be covered by the [[water]]). Cover and cook the palm [[nuts]] for a few minutes, until the skins begin to come off. | # Bring two or three cups of [[water]] to a boil in a saucepan. Place the palm [[nuts]] in the boiling [[water]] (they do not need to be covered by the [[water]]). Cover and cook the palm [[nuts]] for a few minutes, until the skins begin to come off. | ||
# Drain the [[water]] from the pan. Use a [[Potato]] masher (or a mortar and pestle) to crush the palm [[nuts]] into a pulp. | # Drain the [[water]] from the pan. Use a [[Potato]] masher (or a mortar and pestle) to crush the palm [[nuts]] into a pulp. | ||
Latest revision as of 12:35, 28 June 2012
Description
Ingredients
- approximately one hundred fresh,
- ripe
- palm nuts
Procedures
- Bring two or three cups of water to a boil in a saucepan. Place the palm nuts in the boiling water (they do not need to be covered by the water). Cover and cook the palm nuts for a few minutes, until the skins begin to come off.
- Drain the water from the pan. Use a Potato masher (or a mortar and pestle) to crush the palm nuts into a pulp.
- Combine the palm nut pulp with one to two quarts (or liters) of cold water. Stir. Squeeze the palm nuts with your hands to remove all the fruit and oil from the palm nuts.
- Press the pulp through a strainer into the saucepan (rinse it first). Discard the nut skins and kernels that remain in the strainer. Heat the pulp to a low boil, stir often, and cook until the sauce is thickened (maybe an hour). Once the sauce is heated, other ingredients can be added to make the dishes below.
