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Nigerian banga soup with beef, smoked fish, scent leaf, and a serving of white starch.

Nigerian Banga Soup

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Nigerian palm-fruit soup with beef, smoked fish, ground crayfish, banga spices, chile, and scent leaf.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Broth
  • 2 lb beef chuck cut into large irregular pieces
  • 5 cups water divided
  • 1 large yellow onion chopped
  • 1 tbsp bouillon powder
  • 1 tsp fine salt plus more to taste
  • 8 oz smoked mackerel bones removed, in large flakes
Palm Fruit Base
  • 27 oz canned palm nut concentrate
  • 1/3 cup ground dried crayfish
  • 2 tbsp banga spice blend
  • 1 whole habanero pepper pierced once
  • 1 cup scent leaf or basil roughly torn

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Fine-mesh strainer

Method
 

Cook the Beef:
  1. Combine beef, 3 cups water, onion, bouillon, and salt. Simmer covered for 45 to 60 minutes until the beef is tender. Keep the cooking liquid.
Finish the Soup:
  1. Whisk palm nut concentrate with the remaining 2 cups water, then strain into the pot if the concentrate is fibrous. Add crayfish, banga spice, and the pierced pepper.
  2. Simmer uncovered over medium-low heat for 20 to 25 minutes, stirring occasionally, until smooth and lightly thickened. Add smoked fish and scent leaf for the final 8 minutes.
  3. Remove the whole pepper, adjust salt, and rest the soup 10 minutes before serving.

Nutrition

Calories: 610kcalCarbohydrates: 17gProtein: 42gFat: 42gSaturated Fat: 13gCholesterol: 130mgSodium: 970mgFiber: 4gSugar: 4g

Notes

  • Palm nut concentrates vary in salt and thickness, so adjust with water and seasoning near the end.
  • Serve with starch, eba, fufu, or rice; refrigerate promptly for up to three days.