Yellow Soup

Preparation

1. In a heavy pot, warm the palm oil over very low heat until it is fully liquid. Remove from direct heat — the oil should be warm but not frying temperature.
2. Begin adding the kanwa water very gradually into the warm palm oil, whisking constantly. This emulsification creates the characteristic yellow-orange creamy sauce. Add slowly — rushing will break the emulsion.
3. Once all the kanwa water is incorporated and the sauce is thick and golden, place back over the lowest possible heat.
4. Add the ground crayfish, ground njansang, pepper, Maggi cubes, and salt. Stir thoroughly.
5. Add the meat stock or water to adjust consistency — the yellow sauce should be thick but pourable, like a loose porridge.
6. Simmer on the lowest heat for 10 minutes, stirring occasionally. Taste and adjust — the sauce should be rich, umami-forward, slightly alkaline, and deeply aromatic from the njansang.
7. Serve immediately while warm — yellow sauce solidifies as it cools.