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Kakakou (Palm Soup Base)

Kakakou (Palm Soup Base) is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic palm nut soup base made from boiled and pounded palm nuts that forms the basis for a range of traditional Ivorian stews. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Palm Soup Base (Kakakou).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

1.5l

Rating: 4.5 star rating

Tags : Sauce RecipesVegetarian RecipesCote-divoire Recipes


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