Palm Butter Soup – A Liberian Meat Dish
This is a Liberian meat dish (cooked with chicken and ham) and typically made by boiling and grinding palm nuts, and then cooked with pepper, dried fish, okra, and many other spices and seasonings.
Though it is a delicacy of the African ‘Kru’ tribe, it is widespread throughout the country. This extremely spicy dish is oily and is pretty hot in taste.
- 2 cans palm butter (There’s Trofai spicy palm butter paste, Ghanaian palm butter paste, and Liberian palm butter paste.)
- Dried fish/ stock Fish
- Dried chicken/ Dried turkey
- Pig feet/ Cow feet/ Cowskin
- 2 packs dry shrimps
- 1 bell pepper
- Hard chicken
- Goat meat
- 4 Maggi cubes
- Bay leaves
- 1 pack Jalapeno peppers
Method of Preparation:
Wash your poultry meat, cut up your poultry meat as desired and place them in the pot with a desirable amount of water for the quantity of soup. Place the pot on the stove on medium heat.
Blend desirable amount peppers and other condiments, and onions. Pull the mixture into your pot of soup with desirable seasoning and wait until the poultrymeat are all cooked.
Add the palm butter leaf bay leaf to the stew for that smoky aftertaste. The concentrated mixture of palm paste from the can to your pot of soup and wait for 20 mins until it cooks, dish and serve with Liberian fufu, Ghanaian fufu, corn fufu, pounded cocoyam, and rice.Tags: Dish FOOD Liberia Liberian meat Dish Meal Meat