Spicy Palm Nut & Tripe Soup
A hearty, traditional preparation featuring tender tripe and habanero heat.
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Ingredients
- 2 lbs Beef Tripe (Honeycomb)
- 800 g Canned Palm Nut Cream (Pulp)
- 4 whole Habanero Peppers
- 1 large Smoked Mackerel
- 3 tbsp Dried Crayfish Powder
- 2 medium Red Onions
- 2 inches Fresh Ginger
- 4 cloves Garlic Cloves
- 1 tbsp Fermented Locust Beans (Iru/Dawadawa)(optional)
- 1 1/2 liters Beef Stock
- 2 units Bouillon Cubes
- 1/2 cup African Basil (Scent Leaves)
Instructions
- 1
Thoroughly clean the tripe with lemon juice and water, then cut into bite-sized pieces and pressure cook with half an onion and salt until tender but still firm.
- 2
In a blender, process the remaining onion, ginger, garlic, and habaneros into a smooth paste; set aside.
- 3
Place the palm nut cream in a heavy-bottomed pot and dilute with the beef stock, stirring constantly over medium heat until it reaches a uniform consistency.
- 4
Bring the palm nut mixture to a boil, then add the blended aromatics, fermented locust beans, and bouillon cubes, allowing the flavors to meld for 15 minutes.
- 5
Gently fold in the cooked tripe and the smoked mackerel (deboned and flaked), ensuring the fish pieces remain somewhat intact.
- 6
Add the dried crayfish powder and reduce the heat to a simmer; cook for 25-30 minutes until the red palm oil begins to separate and rise to the surface.
- 7
Finely shred the scent leaves or basil and stir them into the soup during the final 3 minutes of cooking to preserve their aromatic oils.
- 8
Skim any excess oil from the surface if desired and serve hot alongside fufu, pounded yam, or starch.
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