Niger Delta Palm Nut Soup with Smoked Fish

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, aromatic soup featuring palm nut paste, smoked catfish, and local vegetables, inspired by Nigerian culinary traditions covered in Punch Newspapers' food sections. This Nigerian-inspired soup recipe, ready in about 75 minutes, pairs Fresh palm nuts, Smoked catfish fillets, Fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 30 min Serves 4 Nigerian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak fresh palm nuts in 2 cups warm water for 1 hour, then blend into a smooth paste using a blender until no chunks remain.
  2. Step 2: Heat palm oil in a large pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent and fragrant.
  3. Step 3: Stir in minced garlic and chopped scotch bonnet peppers, cooking for 1 minute until the aroma fills the kitchen.
  4. Step 4: Add palm nut paste to the pot and stir constantly over medium heat for 8-10 minutes until the mixture thickens and pulls away from the sides of the pot.
  5. Step 5: Pour in chicken stock gradually while stirring continuously to prevent lumps, then bring to a gentle simmer.
  6. Step 6: Add smoked catfish fillets and simmer for 10 minutes until fish is tender and flakes easily with a fork.
  7. Step 7: Stir in fresh spinach and thyme, cooking for 2 more minutes until spinach wilts and turns bright green.
  8. Step 8: Season with salt to taste, then remove from heat and serve hot with boiled plantains.

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