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Loading...A beloved Liberian classic, this rich and smoky soup gets its signature deep orange hue and nutty depth from fresh palm fruit pulp. Loaded with tender beef, smoked fish, and bitter balls, it is the ultimate comfort food traditionally served with steamed rice or fufu.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 4 gSugar
- 38 gProtein
- 820 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 6 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Beef Broth and Palm Butter Base
- 1 lb beef chuck, cut into 1-inch cubes
- 8 cups water, divided
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 tsp Maggi seasoning or beef bouillon granules
- 1 tsp kosher salt, plus more to taste
- 2 cups fresh palm fruit pulp (palm butter), about 1 lb
- 2 tbsp unrefined red palm oil, optional for richness
For the Soup
- 1/2 lb smoked mackerel or smoked herring, deboned and flaked into large pieces
- 2 bitter balls (or 1 small bitter melon), peeled, seeded, and chopped
- 1/2 cup country onion (shallots), thinly sliced
- 2 cups collard greens, stems removed and leaves chopped
- 4 whole scotch bonnet peppers, stems on
- Freshly ground black pepper to taste
Directions
- In a large heavy pot, combine beef, quartered onion, smashed garlic, salt, and 6 cups of water. Bring to a rolling boil over high heat, skim off any foam, then reduce to a gentle simmer and cook for 35-40 minutes until the beef is fork-tender.
- While the beef cooks, prepare the palm butter base: place the palm fruit pulp in a medium bowl with the remaining 2 cups of warm water. Mash and squeeze the pulp with a wooden spoon for 5-7 minutes until the orange-red oil releases and the pulp breaks down into a thick slurry. Strain through a fine-mesh sieve into a bowl, pressing firmly to extract all the liquid; discard the fibrous solids.
- Pour the strained palm butter liquid into the beef broth and stir well. The soup will turn a beautiful deep orange-red color. Add the smoked fish, chopped bitter balls, sliced shallots, and Maggi seasoning.
- Simmer uncovered for 15 minutes, allowing the bitter balls to soften and the smoked fish to release its flavor into the broth.
- Tuck the whole scotch bonnet peppers into the pot and stir in the chopped collard greens. Cook for another 5-7 minutes until the greens are just wilted but still vibrant.
- If using, drizzle in the palm oil for extra richness and season with additional salt and freshly ground black pepper to taste.
- Remove the whole scotch bonnet peppers before serving if you prefer a milder soup; leave them in for more heat.
- Ladle the soup into deep bowls and serve hot with steamed white rice, fufu, or boiled green plantains on the side.
Cook’s Notes
- Authentic palm butter made from fresh palm fruit pulp gives the most genuine flavor. If unavailable, substitute 1 cup of unrefined red palm oil whisked vigorously with 1/2 cup of warm water, though the texture and depth will differ slightly.
- Bitter balls are a traditional Liberian gourd-like vegetable with a unique bittersweet flavor. Substitute with bitter melon or simply omit if unavailable; the soup will still be excellent.
- Always keep scotch bonnet peppers whole during cooking for a gentle background warmth. Burst or slice them only at the table for serious heat.
- This soup deepens in flavor overnight as the palm butter melds with the smoked fish, making it ideal for next-day leftovers.
- For a thicker, more stew-like consistency, add 1 cup of chopped okra along with the greens; it also adds a lovely subtle tang.
