Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 pound chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup water
- 1 cup spinach leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon palm oil
Special Equipment Needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a blender or food processor, blend the sliced plantains with 1 cup of water until smooth.
2. In a large pot or Dutch oven, heat the palm oil over medium-high heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté for 2-3 minutes until fragrant.
4. Add the chicken breast pieces to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add the blended plantain mixture to the pot and stir well to combine.
6. Add the chicken broth, dried thyme, dried basil, dried oregano, salt, and black pepper to the pot and stir well.
7. Bring the soup to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the plantains are cooked through and the chicken is tender.
8. Add the chopped spinach leaves, fresh parsley, fresh cilantro, and fresh basil to the pot and stir well.
9. Let the soup simmer for an additional 5-10 minutes until the spinach is wilted and the herbs are fragrant.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 28g
Protein: 23g
Sodium: 800mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef
- Palm oil can be substituted with vegetable oil or olive oil
- Spinach can be substituted with kale or collard greens
- Fresh herbs can be substituted with dried herbs
Variations:
- Add diced tomatoes or tomato paste for a richer flavor
- Use shrimp instead of chicken for a seafood twist
- Add sliced carrots, bell peppers, or okra for extra vegetables
Tips and Tricks:
- Make sure to blend the plantains with enough water to create a smooth puree
- Adjust the seasoning to taste by adding more salt or pepper as needed
- Serve with a side of rice or crusty bread for a complete meal
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation Ideas:
Serve the soup in individual bowls and garnish with fresh herbs or a sprinkle of black pepper.
Garnishes:
Fresh herbs, black pepper, or a drizzle of olive oil
Pairings:
Rice, crusty bread, or a side salad
Suggested Side Dishes:
Rice, crusty bread, or a side salad
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food History:
Nsala soup is a traditional Nigerian soup made with yam or cassava and spices. This version uses plantains as a substitute for the starchy vegetable.
Flavor Profiles:
This soup is savory and slightly sweet with a hint of spice from the ginger and black pepper.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: West African