Palm Butter Soup
A rich Liberian soup made with palm nut cream, chicken, and aromatic vegetables simmered into a velvety, deeply savory broth with gentle heat. It is a festive, comforting dish often served with rice or a starchy side.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 500mlPalm Nut Cream
- 1pcsWhole Chicken (cut into serving pieces)
- 2pcsBouillon Cube
- 1.5lWater
Base
- 30mlPalm Oil
- 150gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 15gFresh Ginger (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
Seasoning
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.
- 02
Stir in the garlic, fresh ginger, and scotch bonnet chili, then cook briefly until fragrant. Add the tomato and cook until it breaks down into a thick sauce.
- 03
Add the chicken to the pot and turn the pieces in the sauce to coat them well.
- 04
Pour in the water, add the bouillon cubes, and bring to a gentle boil. Reduce the heat, cover loosely, and simmer for 35 to 45 minutes, until the chicken reaches 74°C (165°F) and is tender.
- 05
Stir in the palm nut cream and simmer gently for 15 to 20 minutes, until the broth is smooth, glossy, and slightly thickened.
- 06
Add the salt and black pepper. Simmer a little longer, then serve hot.
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