Banga soup
Banga soup, from above
Non vegDelta

Banga soup

Palm fruit cream simmered with catfish and fragrant herbs. The Niger Delta in a bowl.

60 minTime
30 gProtein each
mediumSpice
Delta gold2 chapters · 1 min read

Make it your way

Grandma's wayPalm fruit cream, catfish, banga spice and scent leaf.
The original
506kcalsame
30 gproteinsame
5 gfibresame
60minutessame

Classic banga soup.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Palm nut cream1 tin (800 g) palm nut cream
Water2½ cups
Fish600 g catfish or firm fish, in steaks
Dried salted fish1 piece smoked fish, flaked
Ground dried crayfish (ground dried shrimp)2 tbsp
Onion1, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 to 2, blended
Whole spicesbanga spice mix, ground (or a little aniseed)
Basil leavesa handful scent leaf (basil works)
Stock cube (bouillon cube)1 cube
Saltto taste

Method

4 steps
  1. 1Stir the palm nut cream into the water and boil, then simmer uncovered.
  2. 2Add onion, pepper, crayfish, banga spice, smoked fish and stock cube and simmer 10 minutes.
  3. 3Lay in the fish and simmer gently without stirring until it flakes.
  4. 4Add the scent leaf, cook 2 minutes and season.
Serve it like this

Serve in a deep bowl with fish on top and a ball of starch, eba or white rice alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Banga soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Eba10 min
On the side Pounded yam50 min
To drink Zobo40 min
Something sweet Matcha ice cream20 min
Sign up to send it to your cook