Banga Soup

Ingredients

• •4 cups raw palm nuts or 800 ml canned palm nut extract
• •500 g assorted meat (beef, goat meat, tripe)
• •1–2 pieces dried fish (washed and deboned)
• •1 stock cube (Maggi or Knorr)
• •Salt to taste
• •1 tablespoon ground crayfish
• •1 small onion (chopped)
• •1 teaspoon Banga spice mix (optional but traditional)
• •Scent leaves (or substitute with basil)
• •Water (as needed)

Instructions

1. 1If using raw palm nuts, boil until soft, then pound lightly and extract the juice using warm water. Strain to remove the chaff. If using canned extract, skip this step.
2. 2Place the assorted meat and dried fish in a pot. Add chopped onions, stock cube, and salt. Add a small amount of water and boil until the meat is tender.
3. 3Pour in the palm nut extract. Add more water if too thick. Stir well and bring to a boil.
4. 4Add ground crayfish and Banga spice mix. Allow to cook uncovered on medium heat for 15–20 minutes, or until the oil begins to rise to the top.
5. 5Add scent leaves (or basil) and cook for another 5 minutes.
6. 6Remove from heat and serve hot with starch, fufu, pounded yam, or rice.