Entree: Nigeria – Nigerian Party Food – Banga Soup with Starch (palm nut stew with cassava starch)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (480 ml) palm fruit concentrate (banga paste) or canned palm nut cream
- 1 lb (454 g) beef stew meat, cubed
- 8 oz (227 g) smoked catfish, deboned and flaked
- 6 oz (170 g) dried shrimp, rinsed
- 8 oz (225 g) cow skin (kpomo), cleaned and cut into pieces
- 1 medium onion, chopped
- 2–3 Scotch bonnet or habanero peppers, blended or finely chopped (about 1–2 oz / 30–60 g)
- 3 tbsp (45 ml) red palm oil (if extra color/oil desired)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (30 g) ground crayfish
- 2 tbsp (30 g) banga spice mix (attaiko/oburunbebe) or 1 tbsp (15 g) dried ogiri (if available)
- 2 bouillon cubes or 2 tsp (10 g) stock powder
- 1 tsp (6 g) ground pepper (black or white) or to taste
- Salt to taste
- 1 cup (240 ml) water or as needed for cooking
- 1 lb (454 g) instant cassava starch (swallow flour) or eba/garri prepared per package directions
- Optional: 1 cup (30 g) fresh scent leaf or bitter leaf, roughly chopped

Instructions

1. Prepare proteins: in a large pot, combine beef, kpomo, half the chopped onion, 1 cup (240 ml) water, and 1 bouillon cube. Bring to a boil, reduce heat, and simmer until beef is tender, about 45–60 minutes. Skim scum as needed and reserve cooking stock.
2. While beef cooks, rinse palm fruit concentrate if using canned paste; if using fresh palm nuts, extract oil-rich pulp per package instructions and strain to get 2 cups (480 ml) of banga extract.
3. In a separate skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Fry the remaining onion until translucent, then add blended Scotch bonnet and fry briefly to reduce raw heat, about 1–2 minutes.
4. Add the palm extract to the skillet and stir to combine. If mixture is too thick, add 1/2–1 cup (120–240 ml) reserved beef stock to reach a saucy consistency. Simmer gently for 8–10 minutes to bloom flavors.
5. Stir in ground crayfish, banga spice mix (or substitute), and 3 tbsp (45 ml) red palm oil if using. Add smoked fish and dried shrimp, breaking larger pieces; simmer 6–8 minutes so seafood infuses the broth.
6. Combine the palm mixture with the cooked beef and kpomo in the main pot. Add remaining bouillon cube (if needed), ground pepper, and salt to taste. Add optional scent leaf or bitter leaf in the last 2–3 minutes of cooking.
7. Adjust thickness: if soup is too thin, simmer uncovered a few minutes; if too thick, add a little hot water or stock. Taste and correct seasoning.
8. Prepare the cassava starch (swallow) per package directions: typically, bring 2–3 cups (480–720 ml) water to a boil, gradually whisk in the starch flour and stir vigorously until smooth and elastic. Shape into balls or portions.
9. To serve, place a portion of starch on each plate and scoop the hot banga soup with meats alongside. Eat by hand or with a spoon, enjoying the rich palm flavors.