Palm Butter Soup

Instructions

1. 1 Season the chicken pieces with salt and one crushed bouillon cube, then heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the chicken on all sides until golden. Remove and set aside.
2. 2 In the same pot, sauté the diced onions until translucent and softened, about four minutes, stirring frequently to pick up the browned bits left by the chicken from the bottom of the pot.
3. 3 Dissolve the palm butter concentrate in three cups of warm water, stirring until smooth and free of lumps, then pour it into the pot with the onions and bring the mixture to a gentle boil.
4. 4 Return the browned chicken to the pot, then add the smoked dried fish, dried crayfish, remaining bouillon cube, and whole scotch bonnet peppers. Stir gently to combine all the ingredients evenly.
5. 5 Reduce the heat to low, cover the pot partially, and simmer for forty to forty-five minutes, stirring occasionally to prevent the palm butter from sticking to the bottom and burning.
6. 6 Add the sliced okra during the last ten minutes of cooking, stirring it in gently. The soup should thicken noticeably and develop a rich, deep orange colour with oil glistening on the surface.
7. 7 Taste and adjust the seasoning with salt as needed. Serve the palm butter soup hot over steamed white rice or alongside freshly pounded dumboy or fufu.