Palm Butter Soup
A West African stew built on rich palm oil, tomatoes, and tender seafood and meat simmered until the flavors meld into silky, deeply savory broth. Traditional comfort food that tastes like it simmered for hours but comes together in under an hour.
- Total time
- 55 min
- Servings
- 6
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Cut into 1-inch cubes if not yet trimmed.
Step 2
Peel and devein shrimp if whole. Chop onion into rough pieces and mince garlic.
Step 3
Trim okra and cut into 1-inch pieces. Pierce whole peppers once with a fork.
Step 4
Heat palm oil in a large heavy pot over medium-high until it shimmers, ~2 minutes.
Step 5
Brown beef in batches without stirring for 3 minutes per side until edges are caramelized.
Step 6
Add onion and cook, stirring, until softened and translucent, ~4 minutes.
Step 7
Add garlic and cook until fragrant, stirring constantly, about 45 seconds.
Step 8
Pour in crushed tomatoes and broth. Add thyme sprigs and whole peppers.
Step 9
Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes until beef is tender.
Step 10
Add okra and shrimp. Stir in salt and pepper. Simmer for 8 minutes until shrimp are opaque.
Step 11
Remove thyme sprigs and peppers. Taste and adjust seasoning with salt and pepper.
Step 12
Ladle into bowls and serve hot with rice or cassava fufu on the side.
Tools you’ll need
- large heavy pot (5–6 qt minimum)
- cutting board
- sharp chef's knife
- wooden spoon
- paper towels
- tongs
- ladle
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