Liberian Palm Butter Soup

Ingredients

• 2 cans (15 oz/425g each) palm fruit concentrate (palm butter)
• 1 lb (450g) beef short rib or goat meat, cut into chunks
• 8 oz (225g) smoked fish, bones removed and flaked
• 1/4 cup (30g) dried crayfish, ground
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 whole scotch bonnet pepper
• 2 bouillon cubes
• 1 bay leaf
• 1 cup (100g) okra, sliced
• 4 cups (950ml) water, approximately
• Salt, to taste
• 4 cups cooked white rice, for serving

Before you cook

• Cut the beef or goat meat into large chunks.
• Rinse the smoked fish and flake it into pieces, discarding any bones.
• Grind the dried crayfish coarsely.
• Mince the garlic.
• Grate the ginger.
• Slice the okra.

Steps

1. Place the meat chunks in a large pot and cover with the water.
2. Add the garlic, ginger, and bouillon cubes.
3. Bring the pot to a boil over high heat.
4. Skim off any foam that rises to the surface.
5. Reduce the heat, cover, and simmer for 45 minutes until the meat is tender.
6. Stir in the flaked smoked fish and ground crayfish.
7. Spoon the palm fruit concentrate into the pot and stir until fully incorporated.
8. Drop in the whole scotch bonnet pepper and bay leaf without breaking the pepper open.
9. Simmer uncovered, stirring occasionally, for 30 minutes until a layer of red oil rises to the surface.
10. Add the sliced okra to the pot.
11. Simmer for another 10 minutes until the okra is tender and the soup has thickened.
12. Remove and discard the whole pepper and bay leaf.
13. Season the soup with salt to taste.
14. Ladle the soup over cooked rice to serve.