Nigerian Palm Nut Soup with Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A rich, nutty soup featuring tender chicken simmered in a creamy palm nut base, served with fufu for a traditional West African feast. This West African-inspired soup recipe, ready in about 45 minutes, pairs palm nut paste, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 tablespoons palm nut paste
• 300 grams chicken thighs
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 medium, blended into puree tomatoes
• 50 grams, chopped fresh spinach
• 2 tablespoons vegetable oil
• 400 milliliters stock
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tablespoons palm nut paste, cooking for 30 seconds until it begins to darken slightly, then add 2 medium blended tomatoes and cook for 5 minutes until the mixture thickens and the oil separates.
3. Step 3: Add 300 grams chicken thighs, 400 milliliters stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender.
4. Step 4: Stir in 50 grams chopped spinach and cook for 2 more minutes until wilted. Adjust seasoning if needed.