Ingredients with Measurements:
- 1 pound of chicken, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of tomato paste
- 1 can of palm nut cream (14 oz)
- 4 cups of chicken broth
- 1 scotch bonnet pepper, seeded and chopped
- Salt and pepper, to taste
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- 1 tablespoon of flour
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil and butter over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 3 minutes.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Pour in the chicken broth and palm nut cream. Add the scotch bonnet pepper and season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Remove the scotch bonnet pepper from the soup and discard.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. In a small bowl, mix the flour with 1/4 cup of water until smooth. Add the mixture to the soup and stir well.
9. Let the soup simmer for another 10 minutes, or until it thickens.
10. Serve hot with your choice of garnish and side dish.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 12g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- You can use beef or lamb instead of chicken.
- If you can't find palm nut cream, you can substitute with coconut cream.
Variations:
- Add vegetables such as carrots, sweet potatoes, or spinach to the soup.
- Use different types of meat or seafood.
- Add spices such as cumin, coriander, or turmeric for a different flavor.
Tips and tricks:
- Be careful when handling scotch bonnet peppers, they are very spicy.
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add more flour.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or yogurt on top. Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Sour cream or yogurt
- Croutons
- Fried plantains
Pairings:
- Rice
- Bread
- Salad
Suggested side dishes:
- Fried plantains
- Rice
- Bread
Troubleshooting advice:
- If the soup is too spicy, add more palm nut cream or coconut cream to balance the heat.
- If the soup is too salty, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked through before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Senegalese Palm Nut Soup is a traditional West African dish that is made with palm nut cream, chicken, and vegetables. It is a popular dish in Senegal, Gambia, and other countries in the region.
Flavor profiles:
Senegalese Palm Nut Soup is creamy, nutty, and slightly spicy.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Senegalese