Savory stew made from palm-nut pulp, chicken and chile.
Season the chicken with 1 teaspoon salt and the black pepper. Place it in a large heavy pot with the onion, garlic, and 2 cups of the water or stock.
Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, turning the chicken once.
Whisk the palm-nut cream with the remaining 3 cups water or stock until smooth, then pour it into the pot.
Add the whole Scotch bonnet and optional ground dried shrimp. Simmer uncovered over medium-low heat for 30 minutes, stirring often so the palm mixture does not stick.
Add the smoked fish and sliced okra. Continue simmering for 15 to 20 minutes, until the chicken is tender and a little red palm oil rises at the surface.
If the soup becomes too thick, add hot water a little at a time. If it is thin, simmer uncovered until it lightly coats a spoon.
Stir in the remaining salt and optional bouillon. Taste and adjust the seasoning, then remove the whole chile for a milder dish.
Serve the palm butter soup hot over steamed rice.
Use palm-nut cream or palm-butter concentrate made from cooked palm fruit, not plain bottled red palm oil. Brands vary in concentration, so add enough water to make a pourable broth before simmering it down. Smoked fish and dried shrimp deepen the traditional flavor but can be reduced to taste. Nutrition is estimated per serving and excludes rice.
6 servings
1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.