Banga Soup Recipe

Parboil tougher cuts

Place beef and optional cow foot/oxtail in a pot, cover with 4 cups water, add 1/2 chopped onion, 1 seasoning cube and 1/2 tsp salt. Bring to a boil, then reduce to simmer. Cook until meat is tender (about 45–60 minutes for beef; longer if cow foot used). Skim any foam from surface and reserve 2 cups of this cooking broth; you will use it to dilute the palm concentrate.

When meat is nearly tender, add smoked fish to the pot for the last 10 minutes just to infuse flavor (if using very delicate smoked fish, add later to avoid overcooking). Remove beef and other solids and set aside, keeping the broth.

In a separate saucepan, combine the canned palm nut concentrate and 2 cups of the reserved meat broth (or plain water if you prefer). Stir until smooth and bring to a gentle simmer over medium heat. Let it cook 8–10 minutes, stirring occasionally to prevent sticking; oil will rise to the surface.

Taste the palm base and, if too concentrated, add up to 1/2 cup more water/broth to reach a slightly thick but fluid consistency. Keep on low heat.

In the pot with the palm base, add the par-cooked beef and optional cow foot pieces. Stir to combine and simmer gently 10 minutes so meat absorbs palm flavor.

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent and fragrant (2–3 minutes). Add this aromatic mixture into the palm-pot and stir.

Add ground roasted crayfish, banga spice mix (if using), the whole or chopped scotch bonnet (add whole to control heat, or chopped for more spice), and the remaining seasoning cube. Stir well and allow to simmer, uncovered, 8–12 minutes so flavors meld. Taste and adjust salt and seasoning.

If you want a slightly thicker body, whisk the ground plantain or cassava paste with 2 tablespoons water to make a slurry and stir into the simmering soup. Cook another 5 minutes to thicken and remove any raw starch taste.

Add the prawns/shrimp and flaked smoked fish to the simmering soup and cook 4–5 minutes until prawns turn opaque and are cooked through.

Stir in chopped waterleaf/ugu or spinach and cook just until wilted (1–2 minutes). Add the dry scent leaves or dried basil and simmer 1 minute more.

Turn off heat. If desired, swirl in 1–2 tablespoons fresh palm oil for a brighter color and richer mouthfeel. Squeeze a little lime or lemon before serving to brighten flavors.

Serve hot with boiled white rice, fufu (yam/cassava/plantain), starch, or pounded yam. Offer extra sliced lime and additional pepper on the side.