Skip to content
Soup · West African

Abenkwan (Ghanaian Palm Nut Soup) with Mushrooms and Rice Balls

55 min Serves 4 ~827 kcal/serving ~£9.00 (£2.25/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 400 g tinned palm nut concentrate
  • 300 g chestnut mushrooms
  • 200 g king oyster mushrooms
  • 1 aubergine
  • 1 onion
  • 3 ripe tomatoes
  • 1 scotch bonnet chilli
  • 20 g fresh root ginger
  • 3 garlic cloves
  • 800 ml gluten-free vegetable stock
  • 300 g short grain rice

Nutrition (per serving)

Calories
827 kcal
Protein
13.4 g
Carbohydrate
83.7 g
of which sugars
11.4 g
Fat
46.3 g
of which saturates
22.2 g
Fibre
9.3 g
Salt
2.55 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the whole peeled onion, the tomatoes, the aubergine cut into quarters (it replaces Ghanaian garden eggs), the scotch bonnet, ginger and garlic into a large pan with 500ml of the stock. Cover and boil for 10-12 minutes until everything is soft.

  2. 2

    Lift out the vegetables with a slotted spoon, blend them smoothly (keep back the scotch bonnet if you want it milder) and return to the pan.

  3. 3

    Stir in the palm nut concentrate and the remaining stock and simmer for 20 minutes, skimming off some of the red oil if you like, until the soup is the thickness of single cream. If you cannot find palm nut concentrate, whisk 150ml red palm oil with 200ml coconut cream instead.

  4. 4

    Meanwhile, make the omo tuo: put the rice in a pan with 750ml water and a pinch of salt, cover and simmer for 25 minutes until very soft and the water is absorbed. Mash firmly with a wooden spoon, then shape into 8 balls with wet hands.

  5. 5

    Slice the chestnut mushrooms thickly and tear the king oyster mushrooms into strips. Add to the soup and simmer for 10 minutes until tender. Season with salt.

  6. 6

    Serve the soup in deep bowls with two rice balls in each, straight away.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.