Entree: Liberia – Palm Butter

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 cups (480 ml) palm nut concentrate or fresh palm nut milk (strained)
- 1 lb (454 g) beef chuck or stewing beef, cut into 1-in (2.5 cm) cubes
- 8 oz (225 g) smoked fish (e.g., smoked mackerel or bonga), deboned and flaked
- 1/4 cup (60 ml) palm oil (or red palm oil), plus extra for finishing if desired
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, whole (leave whole for mild heat or chop for more)
- 2 tbsp (30 ml) tomato paste
- 2 medium fresh tomatoes, chopped, approx. 8 oz (225 g)
- 1 tsp (5 g) smoked paprika or 1/2 tsp (2.5 g) ground red pepper (optional)
- 2 cups (480 ml) water or beef stock
- 8 oz (225 g) okra, sliced (optional, for body)
- 2 cups (60 g) bitterleaf, spinach, or collard greens, washed and chopped
- 1 bouillon cube (optional) or salt to taste (about 1 to 1 1/2 tsp / 5–8 g)
- Freshly ground black pepper, to taste

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more.
2. Add the beef cubes and brown lightly on all sides, about 5–7 minutes. Stir in the tomato paste and chopped tomatoes and cook down 3–4 minutes.
3. Pour in the palm nut concentrate and water or stock, add the whole Scotch bonnet (or chopped pepper if using), and bring to a simmer. Partially cover and simmer until the beef is tender, about 45–60 minutes.
4. Once the beef is tender, add the flaked smoked fish and sliced okra (if using). Simmer 10–15 minutes until okra is cooked and the flavors meld. Stir in the chopped bitterleaf/spinach and cook just until wilted, 2–3 minutes.
5. Taste and adjust seasoning with salt, bouillon cube if using, and black pepper. If the palm butter is too thin, simmer uncovered a few minutes to concentrate. Serve hot over rice, fufu, or banku, with an extra drizzle of palm oil if desired.