West African Banga Soup
Palm nuts slow-cooked and pounded to release a rich, rust-colored broth layered with earthy spices, dried fish, and fragrant herbs — a taste of the Niger Delta.
Contains common allergens
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Instructions
5 steps- 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.
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