A meat-free version using mushrooms, garden eggs, and fermented locust beans.
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In a large heavy-bottomed pot, combine the palm nut concentrate with 1 liter of water and stir until smooth.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the bottom from scorching.
Add the sliced onions, minced ginger, blended scotch bonnet peppers, and fermented locust beans to the pot.
Lower the heat to medium and let the soup simmer for 15 minutes until the oil begins to separate and rise to the top.
Add the whole garden eggs and the mushrooms into the simmering soup.
Crumble the vegetable bouillon cubes into the pot and stir gently to avoid breaking the garden eggs.
Simmer for another 15 to 20 minutes until the soup thickens and the garden eggs are tender.
Stir in the fresh basil or scent leaves, cook for 2 more minutes, then remove from heat and serve with fufu or rice.
