Description
A richly aromatic palm nut soup from the Niger Delta, Nigeria, featuring assorted meats and fish, simmered with a unique banga spice blend.
Ingredients
Scale
- 1 lb (450g) beef, cut into chunks
- 2 oz (55g) stockfish, soaked
- 2 oz (55g) dried catfish, soaked
- ½ cup smoked prawns, rinsed
- 2 bouillon cubes, crumbled
- Salt to taste
- 1 large can (800g) palm nut concentrate
- 2–3 cups (480–720ml) reserved meat stock
- 1½ tablespoons banga spice (ataiko and iruguje blend)
- 1 oburunbebe stick
- 2 tablespoons ground crayfish
- 2–3 scotch bonnet peppers
- 1 teaspoon Cameroon pepper
- ½ cup fresh scent leaves, finely sliced
Instructions
- Cook the meat and prepare the fish. Season the beef and boil with stockfish.
- Prepare the palm nut base by dissolving the canned palm nut concentrate in stock and water.
- Add the cooked proteins and seasonings to the pot with the palm nut base.
- Incorporate the banga spice and oburunbebe stick, cooking uncovered.
- Taste and adjust seasonings, then finish with scent leaves.
- Check for oil pooling on the surface, then serve.
Notes
Banga soup improves in flavor when made a day ahead. Serve with Nigerian starch like eba or fufu.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg