Entree: Equatorial Guinea – Southern Culinary Region – Palm Nut Soup (A rich, savory soup made from red palm fruit extract with tender meat and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 2 whole smoked mackerel, approx. 8 oz (225 g) each, gutted and flaked
- 2 tbsp (30 ml) palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef stock or water
- 2 cups (480 ml) canned palm nut concentrate or palm cream
- 1 scotch bonnet or habanero pepper, pierced (leave whole for milder heat)
- 2 cups (60 g) chopped bitterleaf or 4 cups (120 g) baby spinach, packed
- 1 tsp (5 g) ground crayfish (optional)
- 2 tbsp (30 ml) vegetable oil (if additional oil needed)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1 bouillon cube (optional)
- 2 tbsp (30 ml) lime or lemon juice
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the beef dry and season with 1/2 tsp salt and 1/2 tsp black pepper. In a heavy pot over medium-high heat, add 2 tbsp (30 ml) palm oil and brown the beef on all sides, 6–8 minutes. Remove and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and smoked paprika and cook 1–2 minutes to deepen the flavors. Return the browned beef to the pot.
4. Pour in the beef stock or water and bring to a boil, scraping up any browned bits. Reduce heat, cover, and simmer until the beef is tender, about 45 minutes to 1 hour.
5. Once beef is tender, add the canned palm nut concentrate and stir to combine. If the palm cream is very thick, thin with 1/2 cup (120 ml) water or stock until you reach a rich, slightly oily soup consistency. Add the pierced scotch bonnet.
6. Flake the smoked mackerel, removing large bones, and stir into the soup along with ground crayfish if using. Simmer gently 10–15 minutes so flavors meld; adjust thickness with stock if needed.
7. Add the chopped bitterleaf or spinach and simmer 3–5 minutes until greens are wilted. Remove the whole scotch bonnet (or mash if you prefer more heat). Stir in lime or lemon juice and adjust seasoning with salt, pepper, and a bouillon cube if desired.
8. Ladle into bowls, garnish with chopped cilantro or parsley, and serve hot with fufu, boiled yams, plantains, or rice.