Palm-nut pulp is used for meals like Mbanga soup, Sanga, Okok and others. It is a good thickener and gives a different taste and flavour to meals.

Wash and boil the palm fruits until they are quite ready or tender. At this point, I can't resist biting the flesh of a few fruits. They are also good when eaten as a snack.

Put the nuts in a mortar and pound them until the flash comes off the seed.

Add some water to it (preferably warm water to extract more juice but you can use cold water too).

Wash out the pulp with your hands and squeeze out the chaffs.

Sieve the juice to take out the remaining chaff and your pulp is ready!

NB: You can pound the chaffs a second time and rinse to get more juice.