Nigerian Banga Soup
Nigerian palm-fruit soup with beef, smoked fish, ground crayfish, banga spices, chile, and scent leaf.
Equipment
- Large Dutch oven
- Wooden spoon
- Fine-mesh strainer
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
Instructions
Cook the Beef:
- 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:
- 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.
- 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.
- Remove the whole pepper, adjust salt, and rest the soup 10 minutes before serving.
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.
Nutrition
Calories: 610kcalCarbohydrates: 17gProtein: 42gFat: 42gSaturated Fat: 13gCholesterol: 130mgSodium: 970mgFiber: 4gSugar: 4g