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Nyembwe Sauce
Comorian palm nut soup base
100 fresh & ripe palm nuts*
7-1/4 C water
In a large cooking pot, bring three cups of water to a boil. Add palm nuts. Cover and cook for a few minutes, or until the palm nut skins begin to split and fall off. Drain water from the pot. Using a mortar and pestle or potato masher, crush palm nuts into a pulp. Combine pulp with 4-1/4 C cold water; stir. Allow to rest for a few minutes. Squeeze palm nuts with hands to remove all fruit and oil. Press remaining pulp through a sieve into a saucepan; discard remaining particles in sieve. Heat pulp in the pan to a low boil, stirring frequently. Cook until sauce has thickened, about one hour.
Uses: Nyembwe Sauce is an ingredient in Comorian dishes such as Poulet de Comores and Poulet Nyembwe.
*Note: Palm nuts are seeds from any palm tree, including the oil palm. They can be found at most Middle Eastern specialty stores, or purchased online at Alibaba, Ali Express, Amazon and Shopping.Com, among others.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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