Description Edit

Ingredients Edit

Directions Edit

  1. Wash palm nuts and boil until the skin becomes loose.
  2. Drain water.
  3. Place nuts in a mortar and beat until skin becomes separated from kernels.
  4. Rove kernels and continue beating to form a pulp. Transfer pulp to a pan and add water to cover. Wash pulp thoroughly, then squeeze out fibers and kernels.
  5. Pass liquid through a sieve to remove all fibers and kernels
  6. Palm butter is now ready to be cooked.
  7. Palm butter maybe stored in a freezer until ready to cook
Community content is available under CC-BY-SA unless otherwise noted.