Ghanaian rich palm nut soup with chicken, crab and smoked fish — a deeply traditional Akan soup.
Abenkwan (palm nut soup or nkwan) is one of Ghana's most traditional soups, made from palm nut cream — the extracted juice of palm fruit — cooked with chicken, fresh crab, smoked fish and aromatics into a rich, orange-red soup with a distinctive fruity, smoky complexity. It is considered the original Ghanaian soup before groundnut soup and is deeply associated with Akan cultural identity and ceremonial occasions.
Serves 6
Season chicken and brown lightly in a little oil. Add water, stock cubes and scotch bonnet. Simmer 20 minutes.
Add palm nut cream to the pot. Stir well. Add blended tomatoes and onion.
Bring to a boil, then simmer 25 minutes until chicken is tender and the soup has reduced slightly.
Add crab claws, smoked fish and ground crayfish. Simmer 10 more minutes.
Remove scotch bonnet. Season with salt. Serve with fufu or plain boiled rice.
Palm nut cream (canned) is available in West African grocery stores — it gives a richer result than palm oil.
Don't discard the scotch bonnet until serving — it adds aroma without excessive heat when left whole.
Adding crab claws rather than crab meat gives better flavour.
Use goat meat instead of chicken for the traditional ceremonial version.
Make with only smoked fish for a lighter, everyday version.
Refrigerate for 3 days. Reheat gently — palm nut soup can separate if boiled hard.
Abenkwan is one of the oldest soups in West Africa, predating groundnut soup by centuries. Among the Akan people of Ghana, palm nut soup is served at funerals, outdooring ceremonies and traditional weddings as an expression of cultural identity.
West African and some Caribbean grocery stores carry canned palm nut cream (e.g. Trofai brand). It is different from palm oil — it contains the whole fruit pulp.
Per serving · 6 servings total
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