Banga Soup (Palm Nut Soup)
Banga soup is a flavorful Nigerian palm nut soup, traditionally made with fresh palm fruit extract, assorted meats, and aromatic spices. This rich, hearty soup is often served with starchy sides like fufu or eba.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gfresh oil palm fruit, fresh
- 500 gbeef, cut into pieces
- 1 pcssmoked fish, flaked
- 250 gperiwinkle, shelled
- 2 tbspcrayfish, ground
- 1 tbspbanga spice mix (ataiko, irugege, obunrube)
- 1 tspuziza seed, ground
- 2 pcsscotch bonnet pepper, pounded or blended
- 1 pcsyellow onion, chopped
- 1 tspsalt
- 2 pcsbouillon cube
- 0.5 cupbeletete leaf (or scent leaf), shredded
Equipment
cooking spoon · mortar and pestle (or sturdy bowl and masher) · large pot · colander · sieve
The method
Step by step
- 1
Wash the palm fruit thoroughly and place them in a large pot.
About 5 min
- 2
Add enough water to cover the palm fruit and boil for 25-30 minutes until they are soft.
About 30 min
Cook’s note: The skin should be easy to peel off when cooked.
- 3
While the palm fruit is cooking, season the beef with some salt, bouillon cube, and chopped onion.
About 5 min
- 4
Boil the beef in a separate pot until tender, then set aside.
About 30 min
Cook’s note: Keep the beef stock for later use.
- 5
Once the palm fruit are soft, drain the hot water and transfer them to a mortar or a sturdy bowl.
About 2 min
Cook’s note: Alternatively, you can use a strong wooden spoon to mash them in the cooking pot.
- 6
Pound or mash the palm fruit until the flesh separates from the nuts.
About 10 min
Cook’s note: Be careful not to break the nuts, as this can release a bitter taste.
- 7
Add a few cups of hot water to the mashed palm fruit and mix well.
About 1 min
Cook’s note: The water helps to extract the palm cream.
- 8
Strain the mixture through a colander or sieve, pressing firmly to extract all the palm cream.
About 5 min
Cook’s note: You may need to repeat this process with more hot water to get maximum extraction. Discard the fibrous pulp and nuts.
- 9
Pour the extracted palm cream into a clean pot and bring to a boil.
About 5 min
- 10
Add the banga spice mix, ground uziza seed, pounded scotch bonnet pepper, remaining chopped onion, crayfish, and the cooked beef.
About 2 min
- 11
Stir well and let the soup simmer for 20-30 minutes, or until it thickens to your desired consistency and the oil floats to the top.
About 30 min
Cook’s note: Stir occasionally to prevent burning.
- 12
Add the flaked smoked fish and shelled periwinkle, if using.
About 1 min
- 13
Season with salt and remaining bouillon cube to taste, adjusting as needed.
About 1 min
- 14
Stir in the shredded beletete leaf (or scent leaf) and let it simmer for another 2-3 minutes.
About 3 min
Cook’s note: Do not overcook the leaves to maintain their flavor and color.
- 15
Remove from heat and serve hot with fufu, eba, or rice.
Keep it good
Store leftover banga soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
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