Ethiopian Berbere Palm Soup
A fusion dish using palm nut cream seasoned with spicy Ethiopian berbere and garlic.
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Ingredients
- 28 ounces Palm nut cream (canned)
- 3 tablespoons Berbere spice blend
- 2 large Red onion, finely diced
- 6 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Niter Kibbeh (Ethiopian spiced butter)
- 3 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 cups Collard greens, thinly sliced
- 1 teaspoon Smoked paprika(optional)
- 1 teaspoon Salt
Instructions
- 1
In a large heavy-bottomed pot, melt the Niter Kibbeh over medium heat until it begins to bubble slightly.
- 2
Add the diced onions and sauté for 10-12 minutes until they are soft and deep golden brown, adding a splash of water if they stick.
- 3
Stir in the minced garlic, grated ginger, and tomato paste, cooking for another 3 minutes until fragrant.
- 4
Add the Berbere spice blend and smoked paprika, stirring constantly for 1 minute to toast the spices without burning them.
- 5
Slowly pour in the palm nut cream and vegetable broth, whisking gently to ensure the thick cream is fully incorporated into the liquid.
- 6
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to allow the flavors to meld and the oil to rise.
- 7
Stir in the sliced collard greens and continue to simmer for an additional 10 minutes until the greens are tender.
- 8
Season with salt to taste and serve hot, ideally with a side of sourdough or traditional Injera.
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