Traditional West African food uses palm fruit pulp to make Nkulenu palm nut cream. The cream is made by cooking the fruit pulp until it gets soft and then pounding it to get the cream out. The cream is a base for soups and stews, especially in West and Central African cooking.
Nkulenu palm nut cream is usually used to make Egusi, Banga, and palm nut soup. A starchy side dish, like fufu, rice, or yams, is often served with these soups.
Nkulenu palm nut cream is a rich, flavorful ingredient of vitamins, minerals, and healthy fats. It has a unique taste and smell, making dishes richer and more interesting. Palm nut cream is a common ingredient in many West African dishes. In some recipes, it is used instead of coconut cream or milk.
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