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.

Palm Nut Soup (Sopa de Óleo de Palma)

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

  1. In a large pot, heat the palm nut extract over medium heat.
  2. Add the chopped onion, diced tomatoes, and chopped bell pepper. Cook for 5 minutes, stirring occasionally.
  3. Add the chicken pieces and cook until browned on all sides.
  4. Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 30 minutes.
  5. Add the sliced okra and chopped spinach, and continue to simmer for an additional 15 minutes.
  6. Season the soup with salt and pepper to taste.
  7. 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