Nyembwe Sauce

Ingredients:

100 fresh, ripe, palm nuts

750 ml water

Cooking Instructions:

Bring 750ml water to a boil in a large saucepan then add the palm nuts. Cover and cook the palm nuts for a few minutes, until the skins begin to split and come off. Drain the water from the pan then use a pestle and mortar (or a potato masher) to crush the plam nuts into a pulp. Combine this pulp with 1.5l of cold water and stir. Allow to sit for a few minutes then squeeze the palm nuts with your hands to remove all the fruit and oil from them. Press the remaining pulp through a sieve into a saucepan and discard anything that remains in the sieve. Heat the pulp in the pan to a low boil and stirring frequently cook until the sauce has thickened (about an hour).

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