Palm Butter Sauce Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 Qts.: Palm Nuts,
3: Chickens, cut-up
1 Large: Onion, optional
5: Hard-boiled eggs,
Directions:
Boil palm nuts until soft. Beat in mortar until 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 until it thickens
slightly, about 30 minutes. Boil chickens in usual manner (add sauted
onion, if used). Add chicken to the palm butter and let simmer for
about 15-20 minutes. Add hard-boiled eggs to palm butter, and serve
hot. (Note: Chicken, salmon, dried fish, or dried meat may be added
to palm butter. If you use salmon, leave in bite-sized chunks and add
to palm butter after it is cooked-just long enough to heat it.)
Source from luhu.jp
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 until it thickens
slightly, about 30 minutes. Boil chickens in usual manner (add sauted
onion, if used). Add chicken to the palm butter and let simmer for
about 15-20 minutes. Add hard-boiled eggs to palm butter, and serve
hot. (Note: Chicken, salmon, dried fish, or dried meat may be added
to palm butter. If you use salmon, leave in bite-sized chunks and add
to palm butter after it is cooked-just long enough to heat it.)
Source from luhu.jp