Abenkwan
Abenkwan, from above
Non vegGhana

Abenkwan

Palm nut soup with goat, smoked fish and garden eggs. Ghana's rich, red Sunday soup.

90 minTime
32 gProtein each
mediumSpice
Palm nut soup2 chapters · 1 min read

Make it your way

Grandma's wayPalm nut cream, goat, smoked fish and garden eggs.
The original
516kcalsame
32 gproteinsame
6 gfibresame
90minutessame

Classic abenkwan.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Palm nut cream1 tin (800 g) palm nut cream
Mutton (goat meat)600 g goat meat
Dried salted fish1 piece smoked fish, flaked
Tomato3
Onion1 large
Brinjal (eggplant, aubergine)garden eggs
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2
Gingera small piece
Stock cube (bouillon cube)1 cube
Water4 cups
Saltto taste

Method

3 steps
  1. 1Steam the goat with onion, ginger, stock cube and salt for 10 minutes, then add water, tomatoes, garden eggs and peppers and boil.
  2. 2Blend the vegetables and return to the pot with the palm nut cream.
  3. 3Simmer uncovered until the oil rises and the goat is tender. Add smoked fish for the last 10 minutes.
Serve it like this

Ladle into a big bowl around fufu or rice balls, meat and fish on top, red oil glistening.

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Make it a meal

What goes with Abenkwan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Waakye70 min
Bread or rice Methi thepla40 min
With a main Banku and okro stew90 min
On the side Fufu50 min
On the side Shito90 min
To drink Kokum sharbat25 min
Something sweet Puran poli90 min
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