How to cook Palm Butte

Ingredients:

• 1 can palm butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 habanero pepper, seeded and minced (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped kale
• 1/2 cup chopped spinach
• 1/4 cup chopped cilantro

Instructions:

1. In a large pot over medium heat, melt the palm butter.
2. Add the onion, garlic, and habanero pepper (if using). Cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Add the salt, black pepper, and cayenne pepper (if using). Stir to combine.
4. Add the chicken broth and chicken. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through.
5. Stir in the kale, spinach, and cilantro. Cook until the greens are wilted, about 2 minutes.
6. Serve hot with rice or fufu.

Tips:

• For a richer flavor, use chicken stock instead of water.
• If you don’t have habanero peppers, you can use a combination of other hot peppers, such as jalapeños or Serranos.
• To make the soup ahead of time, cook it through and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup over low heat until it’s warmed through.

Enjoy!