Banga Soup / Palm Cream Soup Recipe

Prepare base

In a large pot over medium heat, combine the palm nut cream and 3 cups water or light fish stock. Bring to a gentle simmer, stirring to incorporate the palm cream so it forms a homogeneous broth.

Add the fresh tomato puree and chopped onion to the simmering palm broth. Continue to simmer gently for 8–10 minutes so the tomato cooks down and the flavors meld.

If using dried stock fish, drain soaked pieces and add them to the pot now so they can soften and release flavor (5–8 minutes).

Flake the smoked mackerel (removing bones) and stir into the soup. Add the cooked shrimp or prepared choice protein and simmer 4–6 minutes to heat through and allow flavors to marry.

Add grated ginger and minced garlic to the pot; stir and simmer 2 minutes until fragrant.

Add the whole or chopped scotch bonnet pepper (leave whole to reduce heat or chop for more spice). If you prefer milder soup, remove seeds or keep pepper whole and pierce once. Simmer 3–4 minutes.

Stir in the sliced ugu/spinach/kale and shredded basil/scent leaves. Cook 2–3 minutes until greens are wilted but still vibrant.

Add ground crayfish, iru (if using), bouillon, black pepper, and salt. Stir well and taste, adjusting seasoning as needed. Simmer gently 3–5 minutes so spices integrate.

If you want a thicker, richer soup, whisk in palm kernel paste or other thickening agent 1 tablespoon at a time until you reach desired consistency. Simmer 2–3 minutes after adding.

Finish with 1 tablespoon lime or lemon juice to brighten flavors. Remove the whole scotch bonnet if used whole before serving (unless you want extra heat).

Ladle banga soup into bowls and serve hot with fufu (pounded yam, cassava fufu, or plantain fufu) or steamed rice. Garnish with additional shredded scent leaves or a drizzle of reserved palm oil if desired.