HOW TO COOK BANGA SOUP | CAMEROON 🇨🇲 RECIPE

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile with less saturated fat.

groundnut paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative for allergies.

fish

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

bitter leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides a similar texture and is widely available.

Wash the palm nuts properly and transfer them into a pot.

Add water to the pot and cover it to let it boil for 20 to 30 minutes.

Pound the palm nuts in a mortar to extract the oil.

Add warm or hot water to the pounded palm nuts to extract the juice.

Strain the mixture to get the palm juice.

Boil the extracted palm juice without covering the pot to prevent overflow.

Blend ginger, garlic, onions, and pepper, then add to the pot.

Season with Maggi and salt, pressing the seasoning cube properly.

Add bonga and mukanjo fish to the pot without removing the stomach.

Add crayfish and prawns for aesthetics, if desired.

Add pumpkin leaves (ugu) to the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens