Seafood
4

This soup would seem merely greasy without the characteristic orange tint and unique flavor provided by palm oil. Unless you can find some in an ethnic or specialty grocery, you shouldn't try this recipe; no substitute oils are appropriate.
The Africa News Cookbook

• 2 cups palm oil
• 1 cup onions, chopped
• 1 chili pepper, crushed or 1/2 tsp
• cayenne pepper
• 2 cups tomato, chopped
• 1 cups okra
• 1 medium eggplant, cut into chunks
• 1 lb. fish or crab meat
• 1/2 tsp. salt

In a large, heavy stew pot, boil the palm oil for 10 minutes. Add onions and pepper and continue cooking on high heat for another 5 minutes. Reduce heat, add remaining ingredients, and simmer for an hour more until soup is somewhat thickened. Stir from time to time. If there is too much palm oil on the surface for you liking, skim it off with a large spoon before serving.

 

Picture : google image