West African Palm Butter Soup
A rich, aromatic soup built on creamy palm oil with tender chicken and beef, tomatoes, and traditional West African spices. Served over rice or with cassava fufu.
- Total time
- 55 min
- Servings
- 6
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut chicken thighs into 1.5-inch chunks. Cut beef into similar chunks.
Step 2
Dice onion into 1/2-inch pieces. Mince garlic.
Step 3
Heat palm oil in a large pot over medium-high heat until it shimmers, ~2 minutes.
Step 4
Add diced onion and garlic; sauté until fragrant and softened, ~3 minutes.
Step 5
Add chicken and beef pieces; cook stirring occasionally until surface browns, ~6 minutes.
Step 6
Pour in canned tomatoes with their juice; stir to scrape browned bits from the pot.
Step 7
Add stock and whole scotch bonnet (if using). Bring to a boil, then reduce to medium-low.
Step 8
Simmer uncovered for 30 minutes, until meat is very tender and broth is rich.
Step 9
Remove scotch bonnet pepper. Taste and adjust salt and black pepper.
Step 10
Serve hot over white rice or with cassava fufu.
Tools you’ll need
- large pot (at least 4-quart capacity)
- cutting board
- chef's knife
- wooden spoon or ladle
- measuring cups
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