Name: Banga Soup and Starch
Prep time: 15 min
Cook time: PT-485132H32M3S
Total time: PT-485132H32M3S
Cuisine: West African
Ingredients: Palm fruit extract (or Banga paste); Beef, goat meat, or fish (fresh or dried); Stockfish (optional); Dried fish (optional); Ground crayfish; Ground pepper (or scotch bonnet for heat); Onions; Seasoning cubes; Scent leaves (or basil as a substitute); Salt to taste; For Starch: Cassava starch (or cornstarch as a substitute); Water; A pinch of salt

Why You’ll Love This Recipe

Banga Soup is an indulgent and comforting dish packed with a deep, savory flavor from the palm fruit extract and spices. The distinct taste of the soup, combined with the smooth, slightly elastic texture of Starch, makes for a truly satisfying meal. The dish is versatile as you can adjust the level of heat, add different proteins, and make it as rich or light as you desire. It’s perfect for special occasions or as a hearty family meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Banga Soup:

Palm fruit extract (or Banga paste, if available)
Beef, goat meat, or fish (fresh or dried, your choice)
Stockfish (optional)
Dried fish (optional)
Ground crayfish
Ground pepper (or scotch bonnet for heat)
Onions
Seasoning cubes
Scent leaves (or basil as a substitute)
Banger spice (optional, available in Nigerian stores)
Salt to taste

For Starch:

Cassava starch (or cornstarch as a substitute)
Water
A pinch of salt

directions

For Banga Soup:

If using fresh palm fruits, boil and extract the juice. Alternatively, use palm fruit extract (Banga paste) available in stores.
In a large pot, add the palm fruit extract and bring it to a boil. Allow it to cook for about 20-30 minutes.
Add the meat, stockfish, and dried fish. Cook for another 25–30 minutes or until the proteins are tender.
Season with onions, seasoning cubes, ground crayfish, and ground pepper. Stir and let it cook for an additional 10 minutes.
Add scent leaves and adjust seasoning to taste. Cook for another 5–10 minutes.
Stir well and allow the soup to simmer until the oil begins to float on top. Your Banga Soup is ready.

For Starch:

Boil water in a pot, ensuring there’s enough water for the starch to cook.
Slowly add cassava starch to the boiling water while stirring constantly to prevent lumps.
Keep stirring until the starch thickens and achieves a smooth, stretchy consistency. This should take about 5–10 minutes.
Add a pinch of salt to taste and continue stirring until the starch is firm but pliable.
Once it reaches the desired texture, remove from heat and mold into balls.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 60–75 minutes
Total time: 1 hour 15 minutes to 1 hour 30 minutes

Variations

Add more vegetables like spinach or kale to the Banga Soup for extra flavor and nutrition.
Use a combination of fresh and dried fish for a more varied flavor.
If you don’t have cassava starch, you can use pounded yam flour or yam flour to make the starch.
You can substitute goat meat with chicken or beef if preferred.
For a spicier version, increase the amount of scotch bonnet peppers.

storage/reheating

Storage: Store leftover Banga Soup and Starch separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the soup over low heat, adding a little water or stock if needed to loosen it. Reheat the starch by steaming or microwaving until warmed through.

FAQs

Can I use fresh palm fruit for Banga Soup?

Yes, fresh palm fruit is preferred for its authentic flavor. Boil and extract the juice before cooking.

Can I make Banga Soup without meat?

Yes, you can make a vegetarian version by using just fish and vegetables.

Can I substitute Starch with another side dish?

Yes, you can serve Banga Soup with pounded yam, fufu, or rice if preferred.

How do I prevent lumps in Starch?

To avoid lumps, always stir the starch into boiling water gradually and keep stirring constantly.

Is Banga Soup spicy?

Yes, the soup has a mild to moderate level of heat, but you can adjust the spice by reducing or increasing the amount of pepper.

Can I use frozen fish in Banga Soup?

Yes, you can use frozen fish. Just be sure to thaw it properly before adding it to the soup.

What can I use instead of scent leaves?

If you can’t find scent leaves, basil or thyme can be used as a substitute.

How long does Banga Soup last?

Banga Soup can last in the refrigerator for up to 3 days. It also freezes well for up to a month.

What are the health benefits of Banga Soup?

Banga Soup is rich in vitamins A and C, healthy fats, and protein from the meat and fish. The palm fruit is also known for its high antioxidant content.

How do I know when the Starch is ready?

Starch is ready when it has a smooth, stretchy, and firm consistency. It should be pliable but not too soft or runny.

Conclusion

Banga Soup and Starch is a mouthwatering and fulfilling Nigerian delicacy that combines rich, flavorful soup with the smooth and elastic texture of starch. This dish is a great way to explore Nigerian cuisine, and whether you’re enjoying it for a special occasion or as a hearty meal, it’s sure to impress. With the deep, aromatic flavors of the Banga Soup and the comforting texture of Starch, it’s a meal that will satisfy both your appetite and your taste buds.