Leftover palm soup mixed with roasted corn flour and served with palm soup
- Crabs and Beef Palm Nut Soup
- 2 Cups Roasted Corn Flour
For the Avocado Salsa;
- 1 Large Avocado Diced
- 2 Small Tomatoes Diced
Heat leftover palm nut soup and take out the meats.
Stir in the roasted corn flour bit by bit to get a smooth consistency.
Stir and let cook for 7 minutes.
Take off heat and dish out into any shape of your choice.
Top it with avocado salsa.
Apapransa ready. Serve with palm nut soup.