Palm Oil Seed Soup

Ingredients

• 500 g Beef (diced) (Cut into medium-sized dice)
• 300 g Beef tripe (Well cleaned)
• 300 g Salted pork feet (Rinse before use)
• 2 units Onions (Medium, sliced)
• 3 units Tomatoes (Medium, diced)
• 2 units Red chilies (To taste for desired spiciness)
• 20 g Fresh ginger (Peeled and finely chopped)
• 2 tbsp Peanut paste (peanut butter) (Natural, unsweetened)
• 500 ml Beef broth (Prepared from cubes or liquid)
• 1 unit Maggi bouillon cube (Dissolved in the broth)
• 1 tbsp Tomato concentrate
• 2 tbsp Red palm oil (Authentic red palm oil)
• 250 g Canned mussels (type Ghana Beast) (Empty contents into a bowl, dissolve in boiling water)
• 200 g Oyster mushrooms (Cut in half)
• 2 leaves Herb leaves (African basil or parsley) (Make small holes to release aromas)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. Prepare the meats

   Cut the beef into dice, rinse the tripe and salted pork feet. Place them in the large pot with 2 L of cold water, bring to a boil and skim for 10 minutes.

   Time: PT10M

   Temperature: boiling

2. Cut the vegetables

   Slice the onions, dice the tomatoes, chop the chili and ginger.

   Time: PT5M

3. Add vegetables to the pot

   Incorporate the onions, tomatoes, chili and ginger into the pot with the meats.

   Time: PT5M

4. Season and cook the vegetables

   Add the beef broth, Maggi cube, peanut paste, tomato concentrate and palm oil. Let simmer over medium heat for 15 minutes until the vegetables are tender.

   Time: PT15M

   Temperature: medium

5. Prepare the mussels

   Empty the mussel can into a bowl, add 1 L of boiling water and mix until fully dissolved.

   Time: PT5M

6. Blend the cooked vegetables

   Transfer the cooked vegetables (without adding water) to the blender and blend until a smooth puree is obtained.

   Time: PT5M

7. Incorporate the puree into the broth

   Pour the vegetable puree into the pot, mix well to homogenize.

   Time: PT3M

8. Simmer the soup

   Cook over medium heat for an additional 12 minutes so the flavors meld.

   Time: PT12M

   Temperature: medium

9. Add mushrooms and herbs

   Stir in the halved oyster mushrooms, the pierced herb leaves, half a teaspoon of salt and an extra Maggi bouillon cube.

   Time: PT5M

10. Integrate the mussels

    Pour the mussel mixture through a fine sieve into the pot to remove unwanted residues, then stir.

    Time: PT5M

11. Final cooking

    Cover the pot halfway and cook over medium heat for 15 minutes. The soup is ready when the palm oil rises to the surface.

    Time: PT15M

    Temperature: medium

12. Serving

    Remove from heat, adjust seasoning if needed and serve hot with plantain banana fufu or any side of your choice.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

20 g

Fat

35 g

Fiber

5 g