Palm Butter Soup

Ingredients

• ¾ cup palm oil
• 1 lb beef chuck, cut into 1-inch cubes
• ¾ lb shrimp, peeled and deveined
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 oz each) canned crushed tomatoes
• 4 cups chicken or beef broth
• 2 cups okra, fresh or frozen, cut into 1-inch pieces
• 2 whole hot scotch bonnet or habanero peppers
• 1.5 tsp salt
• ½ tsp black pepper
• 3 sprigs fresh thyme sprigs

Instructions

1. 1

   Pat beef dry with paper towels. Cut into 1-inch cubes if not yet trimmed.

2. 2

   Peel and devein shrimp if whole. Chop onion into rough pieces and mince garlic.

3. 3

   Trim okra and cut into 1-inch pieces. Pierce whole peppers once with a fork.

4. 4

   Heat palm oil in a large heavy pot over medium-high until it shimmers, ~2 minutes.

5. 5

   Brown beef in batches without stirring for 3 minutes per side until edges are caramelized.

6. 6

   Add onion and cook, stirring, until softened and translucent, ~4 minutes.

7. 7

   Add garlic and cook until fragrant, stirring constantly, about 45 seconds.

8. 8

   Pour in crushed tomatoes and broth. Add thyme sprigs and whole peppers.

9. 9

   Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes until beef is tender.

10. 10

    Add okra and shrimp. Stir in salt and pepper. Simmer for 8 minutes until shrimp are opaque.

11. 11

    Remove thyme sprigs and peppers. Taste and adjust seasoning with salt and pepper.

12. 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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