One of the most nourishing soups you can cook using palm nuts is banga soup. To upgrade this soup, all it needs is a variety of spice flavorings, a variety of meat and fish, and a dash of “beletete” to finish it off. It’s a simple recipe that produces excellent results!
To make this delicacy, all you need and steps is what you have below:
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Ingredients:
- Beef: I always like to use beef in this recipe, but you can use an assortment of meat of your choice, like tripe, cow leg, or any other beef part of your choice.
- Onion: An essential aromatic that boosts the flavor of the beans. You can use any variety – white, yellow, or red.
- Cameroon Pepper: This is used to add a bit of heat to the soup. You can use cayenne pepper or red chili flakes if you don’t have Cameroon pepper and if you want less heat, just skip it.
- Seafood: Fresh Shrimp, crayfish, catfish, stockfish (dried cod), dry fish, and periwinkles. These are some seafood options that you can use. However, in this recipe, I used crayfish, stockfish, and dried fish.
- Habanero or scotch bonnet: Either will work
- Palm-nut fruit concentrate: I used the canned version. However, you can use the fresh palm nut fruit if you have access to it.
- Banga spice: A mixture blend of Ataiko and Irugeje in a dry mill. Readily available in African stores.
- Banga spice leaves(Beletete leaves): You can substitute with dried basil, bitter leaf, or dried scent leaves
- Oburunbebe stick: You can get this from African stores or here on amazon
- Dried Fish: washed and soaked in hot water.
- Salt: Add salt and seasoning powder or seasoning cubes to taste.
- Water/stock: The palm nut concentrate is quite thick, water is needed to loosen it up a bit. I also added the recovered beef stock to boost the taste of the soup. If you don’t have any stock you can add a little more seasoning powder (stock cube).
Recipe Source: cheflolaskitchen