Palm cream – palm nut concentrate for banga 400g

Palm cream is a thick, creamy concentrate of cooked palm fruit – the base of West African palm nut soup. It is called banga in Nigeria, abenkwan in Ghana and sauce graine in Côte d’Ivoire, and gives the soup a rich, full flavour and a deep orange-red colour.

How to use it:

• Palm nut soup: Stir the concentrate into water and simmer with meat or fish, onion, chilli and spices until the soup thickens.
• Banga soup: Season with banga spices, dried fish and fresh herbs and serve with starch or rice.
• Sides: Serve with fufu, banku, rice or yam.
• Stew: Use as a creamy base for West African chicken or prawn stews.

Ingredients: palm fruit concentrate – see the packaging for the full ingredient list.

Store unopened tins in a cool place. Once opened, keep refrigerated and use within a few days.

Nutritional value per 100 grams: