Nigerian Banga Soup Recipe

INGREDIENTS

Instructions:-

• Wash the fresh palm fruits and boil in a pot with water until the skin is soft and begins to crack.

• Place the boiled fruits in a mortar and pound gently (avoid breaking the nuts) until the husks are separated from the seeds.

• Add warm water to the pounded pulp, squeeze out the thick juice, and strain into a clean cooking pot using a sieve; repeat until all the extract is collected.

• Place the pot of palm fruit extract on the stove and bring to a boil until it thickens slightly and the oil begins to rise to the top.

• In a separate pot, cook your beef, stockfish, and diced onions with seasoning cubes until the meat is tender.

• Add the cooked meat, meat stock, and blended scotch bonnet peppers to the boiling palm fruit extract; stir gently.

• Add the Banga spice mix, the Oburunbebe stick, and the ground crayfish; let it cook for 10–15 minutes until the soup thickens further.

• Carefully drop the fresh catfish pieces into the soup (catfish cooks fast and breaks easily, so do not over-stir).

• Sprinkle the Beletete leaves over the soup; these leaves give Banga soup its signature dark color and herbal finish.

• Taste for salt and seasoning; let it simmer for another 5 minutes until the fish is cooked through and the oil has fully settled on top.

• Turn off the heat; now, ready to serve with Starch, Pounded Yam, or Eba.