Banga Soup

Ingredients

• 1.5 litres palm fruit extract or 800 g canned palm fruit pulp
• 700 g beef, goat meat or assorted meat
• 200 g dried fish or stockfish
• 120 g ground crayfish
• 2 tablespoons banga spice blend
• 1 tablespoon dried beletete or scent leaf, optional
• 4 red peppers
• 2 Scotch bonnet peppers
• 1 large onion
• 2 seasoning cubes
• 1 teaspoon salt
• 2 cups stock

How to make it

1. Cook the meat with onion, salt and seasoning cube until tender. Reserve the stock.
2. If using fresh palm fruit, boil until soft, pound lightly and extract the thick juice through warm water. Strain thoroughly.
3. Pour palm fruit extract into a heavy pot and boil uncovered for 15 to 20 minutes until it thickens and the oil rises.
4. Add pepper blend, crayfish, banga spices, fish and cooked meat.
5. Simmer for 15 minutes. Add a little stock if the soup becomes too thick.
6. Add beletete or scent leaf near the end and adjust salt and pepper.
7. Cook for another 5 minutes and serve with starches such as eba, fufu, starch or pounded yam.