Soup

Palm butter, Liberian palm nut soup

Name: Palm butter, Liberian palm nut soup
Total time: 60 min
Yield: 4 servings
Ingredients: 400 g Pâte de noix de palme (moambe); 500 g Chicken; 150 g Poisson fumé; 2 Onion; 2 Chili pepper; 2 cloves Garlic; 30 g Dried shrimp; 1 Eggplant; 2 Bouillon cube

Preparation time: 1 h
Servings: 4 servings

Ingredients

4 servings

Pâte de noix de palme (moambe) — to buy400 g
Chicken — to buy500 g
Poisson fumé — to buy150 g
Onion — to buy2
Chili pepper — to buy2
Garlic — to buy2 cloves
Dried shrimp — to buy30 g
Eggplant — to buy1
Bouillon cube — to buy2

Preparation

Cut the chicken into pieces and dry-fry it 5 minutes in a hot pot so it renders a little fat and starts to brown.
Add the sliced onion and garlic, sauté 3 minutes until fragrant.
Dilute the palm nut paste in 500 ml of hot water, mashing out any lumps with a fork, then pour it into the pot.
Add the flaked smoked fish, the dried shrimp, the diced eggplant and the stock cubes.
Bring to a light boil, then lower the heat and simmer covered for 35-40 minutes, stirring occasionally, until the palm oil rises to the surface.
Add the whole chili for the last 10 minutes to infuse its flavour without making it too hot.
Check that the chicken is cooked through and tender, adjust the salt, and serve this creamy soup with white rice or fufu.