Ingredients:
100 fresh, ripe, palm nuts
Method:
Bring 750ml water to a boil in a large saucepan then add the palm nuts. Cover and cook the palm nuts for a few minutes, until the skins begin to split and come off. Drain the water from the pan then use a pestle and mortar (or a potato masher) to crush the palm nuts into a pulp (keep going until the pulp separates from the kernel).
Combine this pulp (and the kernels) with 1.5l of cold water and stir. Allow to sit for a few minutes then squeeze the palm nuts with your hands to remove all the fruit pulp and oil from them.
Press the remaining pulp through a sieve into a saucepan and discard anything that remains in the sieve. Heat the pulp in the pan to a low boil and stirring frequently cook until the sauce has thickened (about an hour). The sauce in the saucepan is what's used to make dishes such as Kakakou with Fresh Fish