A Ghanaian soup of palm fruit puree simmered with chicken, beef, shrimp, tomato, onion, and chile.
28 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Blend the onion, garlic, ginger, tomatoes, and hot pepper.
Put the chicken and beef in a pot and cook with half of the vegetable puree for 10 minutes.
Add the water, salt, and black pepper.
Cook the meats over medium heat for 35 minutes until tender.
Loosen the palm puree with the remaining vegetable puree and add it to the pot.
Thicken the soup over low heat for 20 minutes.
Add the shrimp and cook for 5 minutes.
When the oil rises to the surface, turn off the heat and serve hot.
💡 Tip: If the palm puree is very thick, do not add all the water at once; if the soup loosens too much, the oil rises and the body weakens.
🍽️ Serving suggestion: Serve palm nut soup in deep bowls with plain rice, boiled cassava, or optional hot pepper sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~482
kcal calories
34
g protein
24
g carbs
30
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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