Walking into a specialty shop always intrigues me. This concentrate is commonly used in Yoruba cuisine to make soups and for most readers they may or may not be familiar with this ethnic group of southwestern Nigeria and southern Benin in west Africa: http://en.wikipedia.org/wiki/Yoruba_people
The palm nut sauce itself has been acclaimed world over to be very rich nutritionally, but I haven’t seen the proof. The sauce is traditionally made from palm fruit by boiling about 100/200 palm fruits in a pot with water for about 20 minutes until the pulp becomes soft.
It is then pounded in a mortar with the aid of a piston and the sauce derived is then strained from the kernel nuts and skin, the shaft of the palm fruit.
Categories: Life Cycles