Banga Soup

🧂 Ingredients

• 1 liter (about 4 cups) Palm fruit extract(Can be store-bought or homemade from fresh palm fruit. Ensure it's the thick, concentrated extract.)
• 800g Assorted meat and fish(A mix of beef, goat meat, chicken, and dried or smoked fish is traditional. Cut into bite-sized pieces.)
• 2 tablespoons Banga spice mix(A pre-made blend of spices specific to Banga soup. If unavailable, a mix of ground uziza, uziza seed, and ehuru can be substituted.)
• 2 Oburunbebe sticks(These are dried rhizomes that impart a unique smoky flavor. They are usually removed before serving.)
• 1 large handful Scent leaves (Nchanwu)(Fresh scent leaves, washed and roughly chopped. Basil or curry leaves can be used as a substitute if scent leaves are unavailable.)
• 1 medium Onion(Finely chopped or blended.)
• 1-2 (to taste) Scotch bonnet pepper(Finely chopped or blended, adjust for desired heat level.)
• to taste Salt
• as needed Water

👨‍🍳 Instructions

1. 1

   Prepare the assorted meats and fish. If using fresh meats, wash them thoroughly and place in a pot. Add chopped onion, a pinch of salt, and enough water to cover. Bring to a boil over medium-high heat (210°C / 410°F), then reduce heat, cover, and simmer until the meats are almost tender, about 45-60 minutes. If using dried or smoked fish, add them during the last 15 minutes of cooking the fresh meats to prevent them from breaking apart too much.

   ⏱️ 1 hour
2. 2

   Drain the cooked meats and fish, reserving the cooking liquid. In a separate large pot, combine the palm fruit extract with about 2-3 cups of the reserved cooking liquid (or fresh water if preferred). Bring this mixture to a rolling boil over medium-high heat (210°C / 410°F). Stir occasionally to prevent sticking.

   ⏱️ 10 minutes
3. 3

   Once boiling, reduce the heat to medium-low (180°C / 350°F). Add the Banga spice mix, oburunbebe sticks, chopped scotch bonnet pepper, and the cooked assorted meats and fish to the pot. Stir well to combine. Continue to simmer gently, uncovered, for about 30-45 minutes, stirring frequently. The soup should thicken and the oil may start to separate slightly to the surface. This simmering process allows the flavors to meld and the soup to reach its characteristic rich consistency.

   ⏱️ 45 minutes
4. 4

   Taste and adjust seasoning with salt as needed. Add the washed and chopped scent leaves. Stir gently and simmer for another 5 minutes, just until the leaves are wilted and fragrant. Remove the oburunbebe sticks before serving.

   ⏱️ 5 minutes
5. 5

   Serve the hot Banga soup with a traditional accompaniment like starch (agidi), fufu, or eba.

💡 Pro Tips

• ✓The quality of the palm fruit extract significantly impacts the final flavor. Use a good quality, thick extract for the best results.
• ✓Banga spice mix is crucial for authentic flavor. If you can't find it, try to source the individual components like uziza seeds and ehuru.
• ✓Don't rush the simmering process in step 3; this is where the soup develops its deep flavor and rich texture.
• ✓The oburunbebe sticks are for flavor and should be removed before serving. They are not edible.

🔄 Variations

• For a lighter version, use less palm fruit extract or dilute with more water.
• Add periwinkles or other shellfish for added seafood flavor and texture.
• Can be made with only dried fish or a combination of fresh and dried ingredients.

🥗 Nutrition

Per serving