Prekese is a tropical fruit pod native to West Africa.  Dried and packaged for your convenience, Prekese has a sweet, tangy fragrance and is traditionally used to enhance soups, stews, and herbal infusions. Rich in antioxidants, iron, calcium, and polyphenols.

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Recipe: Palm Nut Soup with Prekese

Ingredients:

• 1 dried Prekese pod (rinsed)

• 2 cups palm nut extract (or canned palm cream)

• 1 lb goat meat or chicken

• 1 smoked fish

• 1 onion (chopped)

• 2 tomatoes (blended)

• 2 tsp ground crayfish

• Scotch bonnet pepper (to taste)

• Salt and seasoning (to taste)

• 3 cups water

Instructions:

1. Boil meat with onions, salt, and seasoning for 15–20 minutes.

2. Add water, palm nut extract, blended tomatoes, and prekese pod. Simmer for 30 minutes.

3. Add smoked fish, crayfish, and pepper. Continue cooking until soup thickens and oil rises.

4. Serve hot with fufu, rice balls, or boiled yam.

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Dish Name Across Africa:

• Nigeria: Aidan Fruit Soup

• Cameroon: Essessang in Palm Nut Soup

• Sierra Leone/Liberia: Prekese Soup

• Ivory Coast: Tetrapleura Palm Stew