Banga Soup, also known as Palm Nut Soup, is a rich and flavorful dish from West Africa, particularly popular in Nigeria and Cameroon. It’s made from palm fruit extract and is renowned for its unique taste and aromatic flavor profile, thanks to a blend of spices and ingredients specific to African cuisine. This soup is often served with fufu, pounded yam, or rice, making it a hearty and satisfying meal. Here’s how to bring this traditional dish to your kitchen.
Ingredients:
- 2 cups of palm nut concentrate or canned palm nut pulp
- 1 lb (about 450g) of assorted meats (beef, goat meat, and/or tripe)
- 2 medium-sized dried or smoked fish, cleaned and deboned
- 1/2 cup of crayfish, ground
- 1 medium onion, finely chopped
- 2 tablespoons of Banga spice mix (a blend of African spices including beletete, aidan fruit, and rohojie)
- 1-2 Scotch bonnet peppers, finely chopped (adjust to taste)
- 1 tablespoon of dried bitter leaves or spinach as a substitute
- Salt to taste
- 2 cups of water or meat stock
- Optional: 1 tablespoon of ogiri okpei (fermented locust bean paste) for an authentic flavor