Palm Nut Sauce

Name: Palm Nut Sauce
Yield: 300.00 ml
Cuisine: Burkina Faso
Ingredients: 120.00 ml Palm fruit pulp cream (Elaeis guineensis pulp — very high carotenoids; the whole-fruit palm cream differs from refined palm oil) simmered to thick orange sauce; 120.00 ml Carne o pescado ahumado, cebolla y chile; 8.00 g Soumbala (the Burkinabè fermented umami depth)

Descubre Palm Nut Sauce, un plato de Burkina Faso: ingredientes, información nutricional, 420 calorías por porción y origen cultural.

Palm Nut Sauce — Burkina Faso

Palm nut sauce features a rich orange hue from oil palm fruit pulp, simmered with meat or fish and spices, originating in West Africa.

Alimentos: Palm Nut Sauce

120.00 ml Palm fruit pulp cream (Elaeis guineensis pulp — very high carotenoids; the whole-fruit palm cream differs from refined palm oil) simmered to thick orange sauce
120.00 ml Carne o pescado ahumado, cebolla y chile
8.00 g Soumbala (the Burkinabè fermented umami depth)