Entree: Sierra Leone – National Cuisine – Palm Oil Soup (Hearty West African soup of meat or fish simmered in red palm oil with greens and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes (or goat)
- 6 oz (170 g) smoked fish (e.g., smoked mackerel), skinned and flaked
- 1/3 cup (80 ml) red palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) ground crayfish or dried shrimp powder
- 2 medium tomatoes, chopped (or 1 cup (240 g) canned chopped tomatoes)
- 1–2 Scotch bonnet peppers, seeded and chopped (adjust for heat), approx. 10–20 g
- 2 tbsp (30 ml) tomato paste
- 6 cups (1440 ml) beef stock or water
- 4 cups (120 g) chopped cassava leaves or spinach
- 1 cup (120 g) sliced okra (optional)
- 2 bouillon cubes or 1 tsp (5 g) bouillon powder
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil (for initial browning, optional)
- Chopped green onions or cilantro for garnish

Instructions

1. In a heavy pot, heat vegetable oil (if using) over medium-high heat. Brown the beef cubes in batches until well-seared; remove and set aside.
2. Reduce heat to medium and add chopped onion, garlic, and chopped Scotch bonnet. Sauté 3–4 minutes until softened.
3. Stir in tomato paste and chopped tomatoes and cook 2–3 minutes. Add ground crayfish and return the browned beef to the pot.
4. Pour in beef stock or water, add bouillon cubes, and bring to a boil. Skim any foam, reduce heat to low, cover, and simmer 1 to 1 1/2 hours until beef is tender.
5. Once meat is tender, stir in palm oil and flaked smoked fish. Add chopped cassava leaves or spinach and sliced okra if using. Simmer uncovered 10–15 minutes until greens and okra are cooked and soup has a cohesive, oily-red appearance.
6. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer a few minutes longer to concentrate flavors.
7. Ladle hot Palm Oil Soup into bowls and garnish with chopped green onions or cilantro. Serve with rice, fufu, or boiled yams.