Palm Nut Soup (Sopa de Óleo de Palma)
Sopa de Óleo de Palma, also known as Palm Nut Soup, is a traditional dish from Guinea-Bissauan Cuisine. This rich and flavorful soup is made with palm nut extract and a variety of vegetables and meats, making it a hearty and satisfying meal.
Ingredients
- 2 cups palm nut extract
- 1 onion, chopped
- 2 tomatoes, diced
- 1 bell pepper, chopped
- 1 lb chicken, cut into pieces
- 1 cup okra, sliced
- 2 cups spinach, chopped
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the palm nut extract over medium heat.
- Add the chopped onion, diced tomatoes, and chopped bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the chicken pieces and cook until browned on all sides.
- Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 30 minutes.
- Add the sliced okra and chopped spinach, and continue to simmer for an additional 15 minutes.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Sopa de Óleo de Palma is traditionally served with a side of rice or fufu, a starchy staple in Guinea-Bissauan cuisine.
Tips & tricks
For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Cost
$20