Description
Banga Soup is a rich and hearty Nigerian dish made with palm fruit extract and a variety of meats, fish, and spices. It’s traditionally served with Starch, a cassava-based side, creating a fulfilling and flavorful meal, especially popular in the Niger Delta region of Nigeria.
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
Instructions
- For Banga Soup: If using fresh palm fruits, boil and extract the juice, or use Banga paste from stores. In a large pot, add the palm fruit extract and bring it to a boil. Cook for 20-30 minutes.
- Add beef, stockfish, and dried fish. Cook for 25-30 minutes or until proteins are tender.
- Season with onions, seasoning cubes, ground crayfish, and ground pepper. Stir and cook for 10 minutes.
- Add scent leaves and adjust seasoning. Cook for another 5-10 minutes.
- 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. Gradually add cassava starch to the boiling water, stirring constantly to avoid lumps. Continue stirring for 5-10 minutes until the starch becomes firm yet pliable.
- Add a pinch of salt and mold into balls. Serve with Banga Soup.
Notes
- For a spicier version, add more scotch bonnet pepper.
- Use a combination of fresh and dried fish for a richer flavor.
- If you don’t have cassava starch, substitute with pounded yam flour or yam flour.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Main
- Method: Boiling, Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg
