Liberian Plam Nut Soup RecipeOrigin: Liberia Period: Traditional |
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This is a classic Liberian palm nut soup, shown to me by my wife, which is based on a Palm Soup Base. As with so many West African dishes, though it's called a 'soup' it's actually a fairly thick stew that should be served with rice. Ingredients:
4l Palm Soup Base (or tinned palm soup base) 
Liberian Plam Nut Soup Preparation:Method:Place the sheep's feet in a large pan of lightly-salted water and bring to a boil. Continue boiling for about 70 minutes then drain and cover with cold water before setting aside. Pace the palm soup base in a large pot and bring to a boil. Whilst the palm soup base is heating up add the beef and sheep's stomach to a bowl and season with 2 tbsp black pepper, 2 Maggi cubes, 1 tbsp baking soda, 2 tbsp salt and 2 tbsp West African seasonings. Toss to combine then cover and set aside to marinate. As soon as the palm soup base is boiling drain the sheep's feet and add them to the pot. Top and tail the bitter tomatoes then quarter and set aside. Remove the stalks from the chillies and set aside along with the bitter tomatoes. Continue boiling the palm nut soup for a further 30 minutes then add the bitter tomatoes and continue cooking for a further 1 hour. Thoroughly wash the dried fish to remove any sand and grit then break into chunks, removing as many bones as you can. When the hour is up add the chillies and dried fish to the pan and season with 3 Maggi cubes. After about 30 minutes' rapid boiling mash a few of the chillies against the side of the pot (how many you mash will depend on how hot you want the stew). Reduce the mixture to a simmer and continue cooking for 1 hour further before adding the beef and sheep's stomach along with their marinade and seasonings. Return the pot to a boil and boil, covered, for 2 hours, or until the tripe is soft. The stew can be served at this point (on a bed of rice) or it can be cooled and re-heated for later use. |
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