Banga Soup

Rich palm-fruit soup with fresh fish and fragrant banga spices.

Prep 20 min · Cook 45 min · Intermediate · $30.00 CAD

Ingredients

• 1 tin Palm fruit concentrate (banga cream)
• 800 g Fresh fish (catfish or croaker), in steaks
• 150 g Dried or smoked fish
• 500 g Beef or goat (optional)
• 1 tbsp Banga spice mix
• 6 leaf Scent leaves (or beletete), sliced
• 2 tbsp Ground crayfish
• 2 Scotch bonnet peppers
• 1 Onion
• 2 cube Stock cubes
• 1 tsp Salt

Cook it step by step

1. Clean the fish and cook the meat (if using)
2. Soften the dried fish
3. Cook the palm cream
4. Add the spices and seasoning
5. Add the fresh fish
6. Finish with scent leaves
7. Serve with swallow