Banga soup is also known as palm nut soup and mostly prepared with fresh palm nut extract,if you don’t have access to it, improvise with the canned palm nut. Using fresh palm nut takes time because you’ll need to remove all the dirt by washing, boil until the nuts are soft then pound, drain before you can use the liquid from it.
If you can get the fresh one please use it, it’s definitely the real deal. This soup is mostly paired with starch but you can use any swallow or side of your choice. Also, use the protein of your choice. I prefer to eat fish to beef so I used shrimps, fish, and beef but if beef is your preference go for it.
Since I don’t have access to palmnuts, I improvise with the canned palm nut. Using fresh palm nut takes time but is very good if you can do the work it entails because you’ll need to remove all the dirt by washing, boil until the nuts are soft then pound before using the liquid from it.
- 250 Grams Palm-nut extract (or palm nut fruits)
- Protein of choice ( Shrimps, fish, and beef)
- 1-2 Tablespoons Banga spice
- 1-2 Tablespoons Dried bitter leaf/obelentientian
- 1 Oburunbebe stick
- 3 Habanero (Rodo; finely chopped)
- Seasoning powder/cube
- Salt to taste
Clean all the proteins you’re using and boil; boil the tougher meats first, before adding others.
Boil them with seasoning powder/cube, salt, garlic, ginger, onion. If you’re using stock-fish make sure you soak in hot water and salt and boil before further cooking.
If you’re using fresh fish, there’s no need to parboil it but if you’re using stockfish boil it first.
Add the palm nut extract and dilute with warm water and the fish and meat broth then bring to a boil, don’t cover the pot. Boil for about 10 – 15 minutes or more. Canned palm-nut can be used if there is no access to the fresh one.
Add the Banga spice, crayfish, oburunbebe stick, and stir.