Step by Step Banga soup with Catfish and Starch 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.

Go to the market to buy banga (palm nuts) and other ingredients.

Purchase yellow pepper, dry fish, scent leaf, periwinkle, and banga spice.

Boil the banga (palm nuts) at home until soft.

Blend the boiled banga using a food processor or pound it with water.

Wash the blended banga to extract the palm nut extract, saving the water.

Boil water in a pot with the washed banga extract and add the diced bomo (cow skin).

Add yellow pepper and banga spice to the boiling mixture.

Introduce the thoroughly washed dry fish into the pot after the spices have infused.

Cover the pot and allow it to boil, observing the oil from the palm nuts.

Add fresh scent leaf to the pot as one of the last ingredients before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary