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
- 1 lb chicken thighs, boneless and skinless
- ½ lb beef stew meat
- ½ cup palm oil
- 1 whole onion, medium
- 1 can (14 oz) canned tomatoes (diced)
- 1 whole scotch bonnet pepper (optional, whole)
- 2 cloves garlic cloves, minced
- 4 cups beef or chicken stock
- 1 as needed salt and black pepper to taste
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Cut beef into similar chunks.
- 2
Dice onion into 1/2-inch pieces. Mince garlic.
- 3
Heat palm oil in a large pot over medium-high heat until it shimmers, ~2 minutes.
- 4
Add diced onion and garlic; sauté until fragrant and softened, ~3 minutes.
- 5
Add chicken and beef pieces; cook stirring occasionally until surface browns, ~6 minutes.
- 6
Pour in canned tomatoes with their juice; stir to scrape browned bits from the pot.
- 7
Add stock and whole scotch bonnet (if using). Bring to a boil, then reduce to medium-low.
- 8
Simmer uncovered for 30 minutes, until meat is very tender and broth is rich.
- 9
Remove scotch bonnet pepper. Taste and adjust salt and black pepper.
- 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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