Banga Soup (Palm Nut Soup) with Starch
A rich, aromatic palm‑nut broth simmered with fresh fish, meat and traditional spices, served with smooth starch dumplings for a comforting Nigerian meal.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Heat the palm oil in a large pot over medium heat, then sauté the onions until translucent, about 3 minutes.
-
Step 2 of 7
Add the beef cubes and fry for 2 minutes, then stir in the palm‑nut concentrate and enough water to cover, bringing to a gentle boil.
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Step 3 of 7
Reduce to a simmer and cook the beef for 15 minutes, then add the catfish, Scotch bonnet, Banga spice mix, ground crayfish and ogiri, stirring gently.
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Step 4 of 7
Season with salt and continue to simmer for another 10 minutes, allowing the flavours to meld and the broth to thicken slightly.
-
Step 5 of 7
While the soup simmers, place the yam flour in a bowl, pour the hot water over it and stir quickly until a smooth, pliable dough forms.
-
Step 6 of 7
Shape the dough into small oval dumplings and drop them into the bubbling soup; cook for 5 minutes until they float and are firm to the touch.
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Step 7 of 7
Taste and adjust seasoning if needed, then remove from heat and let the soup rest for a couple of minutes before serving.
Notes from the kitchen
If fresh palm nuts are unavailable, use canned palm‑nut concentrate (400 ml) diluted with water. Ogiri adds authentic depth but can be omitted for a milder taste.
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