Title: Palm Butter Sauce
Categories: Ethnic Main
Yield: 1 Batch
| | | 3 Qts. Palm Nuts |
| | | 3 Chickens, cut-up |
| | | 1 Large Onion (optional) |
| | | 5 Hard-boiled eggs |
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.)