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Ingredientes
Direcciones
- Boil palm nuts till soft. Beat in mortar till the pulp comes off.
- Remove nuts, take remaining pulp and squeeze all juice from the fibers. Waste (sic) the nuts and fibers. Take the juice (also called the gravy) and strain through sieve twice. Cook till it thickens slightly, about 30 min. Boil chickens in usual manner (add in sauted onion, if used). Add in chicken to the palm butter and let simmer for about 15-20 min. Add in hard-boiled Large eggs to palm butter, and serve warm. (Note: Chicken, salmon, dry fish, or possibly dry meat may be added to palm butter. If you use salmon, leave in bite-sized chunks and add in to palm butter after it is cooked-just long sufficient to heat it.)
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