How to Make Banga Soup / Banga Soup Recipe

palm nut extract

🥗Healthier: coconut milk

💰Cheaper: vegetable oil

Coconut milk offers a lighter option while vegetable oil is more accessible.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: fish powder

Dried shrimp provides a similar umami flavor at a lower cost.

bitter leaf

🥗Healthier: spinach

💰Cheaper: kale

Spinach is easier to find and offers a similar texture.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable than beef.

Boil bangan nut until very soft.

Transfer the boiled bangan nut into a mortar and pound it well.

Add warm water to the pounded bangan nut to extract the oil.

Strain the mixture using a sieve to remove solids.

Dissolve the thickener in water before adding to the soup to avoid lumps.

Soak the dehydrated scent leaf in water to remove dirt and sand.

In a pot on the fire, add the dissolved thickener and soaked scent leaf.

Add crayfish, dry pepper, and seasoning salt to the pot.

Mix everything well and cover to cook.

After several minutes, taste the soup and adjust seasoning and salt as needed.

Add marinated catfish to the pot and cover to cook for about 10 to 15 minutes.

Check the consistency of the soup, ensuring it doesn't get too thick as it cools down.

Serve with starch or any swallow of choice or with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary