Nigerian-Inspired Spiced Palm Nut Soup

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 extract with layers of traditional Nigerian spices and tender meat. This Nigerian-inspired soup recipe, ready in about 55 minutes, pairs palm nut concentrate, chicken thighs, boneless and skinless, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 15 min Cook: 40 min Serves 6 Nigerian cuisine 320 cal/serving

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Ingredients

2 cups palm nut concentrate
1 lb, cut into 1-inch pieces chicken thighs, boneless and skinless
1 large, diced onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
1 tsp dried chili flakes
2 tbsp ground crayfish
2 tbsp vegetable oil
4 cups water
to taste salt
1 whole, pierced scotch bonnet pepper
1/2 cup fresh leaves scent leaf or basil

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger, sautéing for 5 minutes until fragrant and translucent.
Step 2: Add 1 pound cut chicken thighs and cook for 7-8 minutes until the pieces are lightly browned on all sides.
Step 3: Stir in 1 teaspoon dried chili flakes and 2 tablespoons ground crayfish, cooking for 1 minute to release aroma.
Step 4: Pour in 2 cups palm nut concentrate and 4 cups water, then add 1 whole pierced scotch bonnet pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes, allowing flavors to meld and chicken to become tender.
Step 5: Season with salt to taste, remove the scotch bonnet, and stir in 1/2 cup fresh scent leaf or basil leaves. Simmer for an additional 5 minutes before serving hot.