Abenkwan (Palm Oil Soup) is a traditional Ghanain recipe for a classic red palm oil stew with fish, okra, tomatoes and onions. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Palm Oil Soup (Abenkwan)Ingredients:
- 500ml red palm oil (you can substitute 500ml groundnut oil + 2 tbsp paprika for colour but not flavour)
- 180g onions, chopped
- 1 hot chilli (eg Scotch bonnet, pounded to a paste)
- 350g tomatoes, chopped
- 300g okra, sliced
- 1 medium aubergine (eggplant) cut into chunks
- 450g fish (or crab meat or a mix)
- 1/2 tsp salt
Add the palm oil to a large stewing pot, bring to a boil over high heat and cook for 10 minutes. Add the onions and the chilli and cook for a further 5 minutes. Reduce the heat then add the remaining ingredients. Stir to combine then reduce to a low simmer, cover and cook gently for 2 hours, stirring occasionally.
Serve on a bed of rice.
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