Banga ‘Palm-Fruit’ Soup


Banga is the Nigerian name for Palm-fruit which Palm oil is made from and it’s also the base for most Nigerian soups. The raw extract from the fruit is very rich and has an amazing taste when used in cooking especially with some of Africa’s age-long herbs & spices.

These spices are usually hard to find in most western countries. You can find the ready-made spice mixtures and dried herbs in most African/Asian food stores.

In this recipe, I cooked my Banga soup with oxtail, fresh fish & Prawns, just the way I like it. You can use any preferable substitute.

Here’s the recipe for my delicious Banga soup:

Print Recipe
Banga 'Palm-Fruit' Soup Yum
Banga Soup
Course Main Dish
Cuisine Nigerian
Servings
Ingredients
Course Main Dish
Cuisine Nigerian
Servings
Ingredients
Banga Soup
Instructions
  1. Pour the Palm-fruit extract in a pot and bring to a boil over medium-high heat.
  2. Add the cooked beef with the onions, Maggi and Cameroon peppers
  3. Let it simmer for 10 minutes, then add the Banga spice mix and Cameroon pepper; and continue boiling for another 15 minutes.
  4. Tie the Lemon grass into a tight now and then add it to the soup with the fresh fish, prawns, scent leaf and washed bitter leaf, season with salt and then let it simmer for a further 30 minutes.
  5. Using a wooden spoon, occasionally stir the Banga soup gently whilst it simmer.
  6. Serve hot.

Try it and do not hesitate to let me know what you think in the comment section below.

Immaculate xo

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