Cook With Me: The Only Banga Recipe You Will Need/ How To Cook Banga 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.

Welcome to Blessing Cook House, today we are cooking Banga soup.

Using hard-boiled chicken and lamb meat without bones, you can use any meat of your choice.

Add maggi seasoning and bay leaves to the pot.

Add all-purpose seasoning and a little bit of African black pepper.

Blend enough onion, garlic, and capsicum together, adjusting onion quantity to taste.

Add frozen ginger to the mixture.

Add two different types of dried fish to the pot and cover to let it cook.

Use liquid from the meat or hot water to mix the Ghana's original palm cream, avoiding cold water to prevent mess.

Break apart the palm cream until smooth, which takes about 3 to 4 minutes.

Add the mixed palm cream to the pot but be careful not to include any sand.

Add banga spice and optionally some pepper soup spice, mixing everything together.

Cover the pot halfway to prevent mess while cooking, keeping an eye on it.

Check the soup after some time; if it's reducing too much, you can add a little water.

Add pre-cooked cow skin to the pot.

Add bitata leaf last for flavor, along with dry fish powder and crayfish powder.

If needed, add a little more water to adjust the liquid in the pot.

Taste for seasoning and adjust if necessary, being careful with salt and maggi due to their sodium content.

Finally, add smoked fish and cow skin to the soup, and check the final taste.

Serve the soup with fufu, rice, or pounded yam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary