The Best Way to Make Banga Soup from Scratch

Directions

1. To extract palm nut juice, wash and boil the nuts for 20–30 minutes until soft. Drain, then pound gently to separate the skin from the nuts. Add warm water, squeeze out the juice, and strain to remove chaff. Set the liquid aside. (Skip this step if using canned extract.)

   

2. Season the beef, goat meat, and stockfish with onions, seasoning cubes, and salt. Add water and cook until soft, then add smoked prawns or dried fish and simmer for 5 minutes.

   

3. Pour the extracted palm nut juice into the pot of meat, then add the Banga spice mix, crayfish, blended peppers, and Banga stick. Stir and cook on medium heat for 15–20 minutes. If using periwinkles, add them now. Gently add fresh fish (if using) and let it cook without breaking apart. Allow the soup to thicken, stirring occasionally.