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Name: Palm Butter Soup
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Liberia
Ingredients: 400 g palm butter (palm nut cream); 700 g beef, cut into chunks; 150 g smoked dried fish; 1 onion, chopped; 3 garlic cloves, minced; 15 g fresh ginger, grated; 1 Scotch bonnet pepper; 1 tomato, chopped; 750 ml chicken stock; 1 tsp salt; 0.5 tsp black pepper

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Liberia1 h 30 minServes 6作成済み

Palm Butter Soup

材料11

palm butter (palm nut cream)400 g
beef, cut into chunks700 g
smoked dried fish150 g
onion, chopped1
garlic cloves, minced3
fresh ginger, grated15 g
Scotch bonnet pepper1
tomato, chopped1
chicken stock750 ml
salt1 tsp
black pepper0.5 tsp

その他肉魚介野菜調味料・スパイス

作り方

Rinse the smoked fish, remove bones if needed, and set aside.
Put the beef in a pot with the stock, onion, garlic, ginger, tomato, salt, and black pepper. Bring to a boil, then simmer until the meat is nearly tender, about 40 minutes.
Stir in the palm butter until it dissolves into the broth. Add the smoked fish and whole Scotch bonnet.
Simmer uncovered, stirring often so the palm butter does not settle and scorch, until the sauce thickens and the oil rises to the surface, about 25–30 minutes.
Taste and adjust salt. Remove the whole pepper if a milder heat is wanted.
Serve hot with steamed rice.