INGREDIENTS

1. Approximately 100 fresh, ripe palm nuts 

Method:

1. Bring 2 or 3 cups of water to a boil in a saucepan. Place the palm nuts in the boiling water. They do not need to be covered by the water. Cover and cook the palm nuts for a few minutes until the skins begin to come off.
2. Drain the water from the pan. Use a potato masher or a mortar and pestle to crush the palm nuts into a pulp.
3. Combine the palm nut pulp with 1 to 2 quarts (approximately 2 liters) of cold water. Stir. Squeeze the palm nuts by hand to remove all the fruit and oil.
4. Press the pulp through a strainer into the saucepan (after rinsing it). Discard the nut skins and kernels that remain in the strainer. Strain it twice to remove all the nut kernels and bits of skin and to make sure all the oil and fruit end up in the saucepan.
5. Heat the pulp to a low boil, stir often, and cook until the sauce is thickened (about an hour). Once the sauce is heated, chicken or meat and other ingredients can be added and cooked in the thickening sauce to make palm nut stew or other dishes.