Banga Soup
Palm nut soup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Dilute the Extract: Empty the canned palm nut extract into a large pot. Add 2 cups of warm water to dilute it to a soup-like consistency.
- 2
Boil the Base: Add the chopped onions and blended scotch bonnet. Bring the mixture to a vigorous boil and let it cook for 15-20 minutes until it thickens slightly and red oil begins to pool on the surface.
- 3
Spice the Soup: Stir in the ground crayfish, crushed Beletete leaves, and the banga spice (oburunbebe stick). Simmer for 10 minutes to allow the earthy spices to infuse.
- 4
Add the Fish: Gently place the cleaned fresh catfish (or pre-cooked meat) into the boiling soup. Reduce heat to low immediately to prevent the fish from breaking apart.
- 5
Final Simmer: Simmer gently for 15 minutes until the fish is cooked through and the soup has reached a rich, thick consistency with a distinctive red oil layer on top.
Plan it in Listahan
Add Banga Soup to your week, check it against your household's allergens, and build the shopping list automatically.