Entree: Central African Republic – Central Culinary Region – Banga Soup (Palm-nut based meat and smoked-fish soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) beef stew meat or short ribs, cut into 1–1½ inch pieces
- 8 oz (225 g) smoked fish (such as smoked mackerel or smoked catfish), boned and broken into pieces
- 2 tbsp (30 ml) palm oil
- 1 large onion, chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 1 oz (30 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) palm nut concentrate or canned palm fruit paste (or freshly extracted palm juice)
- 3 cups (720 ml) water or beef stock
- 1 medium tomato, chopped — about 5 oz (140 g)
- 1 small hot pepper (scotch bonnet or chiles), whole or minced per heat preference
- 2 tbsp (12 g) ground toasted shrimp or crayfish (optional for depth)
- 1 tsp (5 g) ground crayfish or bouillon powder (optional)
- 2 cups (packed) cassava leaves, shredded, or substitute spinach — about 6 oz (170 g)
- 1 tsp (5 g) salt, plus to taste
- 1/2 tsp (2.5 g) black pepper
- 1 sprig fresh basil or scent leaf (optional)

Instructions

1. In a large pot, heat palm oil over medium-high heat. Brown beef pieces in batches until well-seared; remove and set aside.
2. In the same pot, add chopped onion and cook until soft, about 5 minutes. Add garlic and ginger; cook 1 minute more until fragrant.
3. Stir in tomato paste and chopped tomato and cook 2–3 minutes to build flavor.
4. Return beef to the pot, add water or beef stock, bring to a boil, then reduce heat and simmer covered 30–40 minutes until beef is nearly tender.
5. While beef simmers, dilute palm nut concentrate with a little hot water if very thick to a pourable sauce, then whisk until smooth.
6. Add smoked fish pieces, ground toasted shrimp or crayfish (if using), and the palm nut mixture to the pot. Stir gently to combine and simmer uncovered 15–20 minutes, stirring occasionally, until the oil rises to the surface and the soup thickens.
7. Add shredded cassava leaves or spinach and the whole or minced hot pepper; simmer 5–10 minutes until greens are cooked and flavors meld. Season with salt and pepper and add basil or scent leaf if available.
8. Serve hot with fufu, boiled plantain, yams, or rice according to regional preference.