Name: Banga Soup
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 4 cups palm nuts; 800 ml canned palm nut extract; 500 g assorted meat (beef, goat meat, tripe); 1–2 pieces dried fish (washed and deboned); 1 stock cube (Maggi or Knorr); to taste salt; 1 tablespoon ground crayfish; 1 small onion (chopped); 1 teaspoon Banga spice mix; as needed scent leaves (or basil); as needed water

Dinner

4 servings

825 cal/serving

Instructions

Step 1

Boil palm nuts with water until soft.

Palm nutsWater

Step 2

Pound boiled palm nuts lightly and extract the juice using warm water.

Palm nutsWater

Step 3

Strain the extracted palm nut juice to remove chaff.

Palm nutsWater

Step 4

Place assorted meat, dried fish, chopped onion, stock cube and salt in a pot; add a small amount of water and boil until the meat is tender.

Assorted meat (beef, goat meat, tripe)Dried fish (washed and deboned)Onion (chopped)Stock cube (Maggi or Knorr)SaltWater

Step 5

Pour in the palm nut extract (or canned extract), add more water if too thick, stir and bring to a boil.

Palm nutsCanned palm nut extractWater

Step 6

Add ground crayfish and Banga spice mix and cook uncovered on medium heat for 15–20 minutes until the oil rises to the top.

Ground crayfishBanga spice mix

Step 7

Add scent leaves (or basil) and cook for another 5 minutes.

Scent leaves (or basil)

Step 8

Remove from heat and serve hot with starch, fufu, pounded yam, or rice.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.