HOW TO MAKE BANGA SOUP! PREMIUM NIGERIAN PALMNUT SOUP

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.

Add the protein of choice: beef, goat meat, cow skin, cow tribe, and stockfish to a pot.

Add blended onions and yellow Scotch Bonnet pepper for flavor.

Add beef bouillon seasoning and salt to the pot.

Cook on medium heat for around 10 to 15 minutes to allow the meat to release its juices.

After 15 minutes, add enough water to cook the meat until well done and set aside.

For the banga soup, use palm nut cream concentrate mixed with hot water until dissolved, then pour into a pot, being careful of unwanted particles at the bottom.

Add dried periwinkle snail and cow tribe to the pot.

Add the banga stick and more Scotch Bonnet pepper to the mixture.

Add enough water to cook the soup and cover the pot.

Cook for around 15 to 20 minutes or until oil starts floating to the surface.

Add the cooked proteins to the pot and mix together.

Add crayfish and cover the pot, cooking for an additional 5 to 7 minutes.

Remove excess oil from the soup, which can be used for other dishes.

Add fresh fish of choice to the soup and taste to adjust seasoning as required.

Add dried utazi leaves to the pot and mix together, cooking until the fish is almost done.

Finish the soup by adding fresh prawns and a bit of ground crayfish, then turn off the heat as the residual heat will cook the prawns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary