DescriptionProduct Overview & OriginAbemudro is a concentrated palm nut cream typically used as a base for West African soups like Ghanaian palm nut soup (“banga”) and Nigerian palm fruit soup. It originates from Ghana and other West African countries, where palm fruit has been a dietary staple for centuries . Sold in 800 g cans, it often contains added herbs such as turkey berries (aubergine) and complex spices (e.g., prekese) to deepen the flavor.List of IngredientsPalm-nut cream (concentrated palm fruit pulp)WaterSaltHerbs/vegetables (e.g., turkey berries, aubergine)Some variants (like those labeled “with herbs”) may include garlic, onions, garlic powder, or tetrapleuraCaution – Possible AllergensGenerally free from gluten, soy, and common allergens.Contains salt—watch sodium content if on a low‑salt diet.Contains palm oil—if you avoid palm oil for dietary or environmental reasons, please be aware.How to Use (Preparation Instructions)Dilute the cream with water (typically 1 part cream to 1–1.5 parts water).Bring to a boil and simmer for about 10 minutes.Use as a soup base for dishes like banga or Nigerian banga soup.Optionally add fish, meat, crayfish, or spices depending on the recipeNutritional Information (per 100 g)While exact values vary by brand, here are estimated figures based on typical palm cream:Energy: ~700 kJ (≈167 kcal)Fat: ~18 g (mostly saturated)Carbohydrate: ~1–3 gProtein: ~0–2 gSalt: variable (1–2 g)Palm oil is naturally high in saturated fats and fat-soluble vitamins.Storage ConditionsUnopened: Store in a cool, dry place—at room temperature.After opening: Transfer contents to a sealed container, refrigerate, and use within 2–3 days.SummaryAbemudro 800 g palm cream is a rich, flavored concentrate ideal for authentic West African soups. Made from palm fruit pulp and herbs, it’s a convenient base that brings depth, color, and traditional taste to dishes like banga. With no common allergens, it’s generally safe—but as with all palm products, it should be used in moderation due to saturated fat content.
