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Adwene nkwan (palm nut soup with eggplant): recipe illustration
Soups

Adwene nkwan (palm nut soup with eggplant)

A red-orange palm nut soup in which African eggplants melt, flavoured with chili and smoked fish. It has a creamy texture and deep taste, typical of Ashanti cooking.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the palm nut pulp in hot water for 15 minutes, mash it and strain the juice through a fine sieve.
  2. Soak the dried fish for 10 minutes in lukewarm water to desalt it, then drain and flake it.
  3. Cut the eggplants into 3 cm pieces and blanch them for 5 minutes in boiling water.
  4. Heat the oil, sauté the chopped onion, then the chilies for 4 minutes.
  5. Add the tomato paste and cook for 3 minutes, stirring.
  6. Pour in the palm juice, the stock, the fish and the eggplants; season.
  7. Simmer gently for 25 minutes until the eggplants are tender and the soup is well blended.
  8. Serve hot with yam or rice.

Variations and tips

Fish-free version. Replace the dried fish with rehydrated black mushrooms to keep a savoury umami flavour.

Using what's available here. African eggplants are sold in African grocery stores; otherwise, use purple eggplants cut into small cubes.

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Original Ecomely recipe.