How to make it
4 steps. Take it one step at a time.
Place the meat, stockfish, chopped onion, and bouillon cubes
In a large pot, place the meat, stockfish, chopped onion, and bouillon cubes. Add a little water and salt to taste. Cook until the meat is tender.
25 minDilute the palm fruit concentrate
Dilute the palm fruit concentrate with some warm water (about 1 liter) and add it to a pot. Bring to a boil until the oil starts to separate and the liquid thickens slightly.
15 minAdd the cooked meat, stockfish, blended peppers, ground crayfish
Add the cooked meat, stockfish (with their stock), blended peppers, ground crayfish, and Banga spice. Stir and simmer for another 10-15 minutes.
15 minAdd the smoked fish and the dried Beletete leaves
Add the smoked fish and the dried Beletete leaves. Adjust seasoning with salt if necessary. Let it simmer on low heat for 5 more minutes until the soup is thick and oil is floating on top.
5 min
A little kitchen wisdom
Traditional Banga soup is best served with Starch or Pounded Yam. Using canned palm fruit concentrate is a common time-saving alternative to extracting oil from fresh palm nuts.
