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Banga Soup

Name: Banga Soup
Total time: 1h 30m
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 1 kg fresh palm fruits (or 800g tinned banga sauce); 1 large catfish, cut into steaks; 300g beef, pre-boiled; 1 piece oburunbebe stick, 1 tsp beletientien (banga spice); 2 tbsp ground crayfish; 1 onion, 2 scotch bonnets blended; Dried obenetietien / scent leaf, salt, stock cubes

Urhobo/Itsekiri palm-fruit soup — fresh palm-nut cream simmered with catfish, beef and a fragrant blend of banga spices and oburunbebe stick.

1h 30m 6 servings Medium

Ingredients

• 1 kg fresh palm fruits (or 800g tinned banga sauce)
• 1 large catfish, cut into steaks
• 300g beef, pre-boiled
• 1 piece oburunbebe stick, 1 tsp beletientien (banga spice)
• 2 tbsp ground crayfish
• 1 onion, 2 scotch bonnets blended
• Dried obenetietien / scent leaf, salt, stock cubes

Method

Step 1 of 425%

Boil palm fruits 25 minutes until soft; pound, then sieve with warm water to extract thick palm cream (skip if using tinned).

Swipe left/right to change step

1
Boil palm fruits 25 minutes until soft; pound, then sieve with warm water to extract thick palm cream (skip if using tinned).
2
Pour palm cream into a pot, simmer uncovered 20 minutes until oil rises and it thickens.
3
Add beef stock, blended pepper, crayfish, banga spice and oburunbebe stick; simmer 10 minutes.
4
Add beef, then slide in catfish; cook 12 minutes without stirring hard. Finish with scent leaf and serve with starch or eba.