A rich, creamy soup made with palm fruit pulp, smoked fish, and goat meat.
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Season the goat meat with half of the blended onions, ginger, garlic, and salt in a large pot. Steam over medium heat for 10-15 minutes until the meat juices are released.
Add the tomato paste and the blended fresh tomatoes to the meat pot, stirring well to combine. Cook for another 5 minutes.
In a separate pot, mix the palm fruit pulp with 1 liter of water and bring to a boil. If using fresh pulp, strain it first to remove fibers.
Pour the boiled palm fruit liquid into the pot with the steamed meat and tomato base.
Add the remaining blended onions, scotch bonnet peppers, and the dried shrimp powder. Stir gently and bring the mixture to a simmer.
Add the smoked fish carefully to the soup, ensuring they are submerged but not broken apart.
Simmer the soup on medium-low heat for 30-40 minutes. You will know it is ready when a thin layer of red oil settles on the surface.
Taste and adjust salt if necessary. Serve hot with fufu, banku, or rice balls.
