Entree: Equatorial Guinea – Northern Culinary Region – Banga Soup (Hearty palm-fruit broth with fish and native coastal spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 cup (240 g) palm fruit paste or canned palm nut concentrate
- 4 tbsp (60 ml) red palm oil
- 1 lb (454 g) firm white fish (e.g., cod or snapper), cut into 2-inch chunks
- 8 oz (225 g) smoked fish, flaked (e.g., smoked mackerel or smoked bonga)
- 4 cups (960 ml) fish or vegetable stock
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 scotch bonnet or habanero pepper, whole or halved (leave seeds for heat)
- 2 tbsp (10 g) ground crayfish or dried shrimp powder
- 1 tsp (5 g) ground calabash nutmeg or substitute allspice
- 1 tsp (5 g) smoked paprika
- 1 cup (30 g) chopped bitterleaf or 2 cups (60 g) fresh spinach
- 1 tbsp (15 ml) lime juice
- 1 bouillon cube or 1 tsp (5 g) bouillon powder, optional
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro or scent leaf for garnish

Instructions

1. In a large pot, heat the red palm oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.
3. Stir in the palm fruit paste and allow it to fry in the oil for 3–4 minutes, stirring so it loosens and releases color and aroma.
4. Pour in the fish or vegetable stock gradually, whisking to incorporate the palm paste into a smooth broth. Bring to a gentle simmer.
5. Add the whole scotch bonnet (or halved), ground crayfish, calabash nutmeg (or allspice), and smoked paprika. Simmer gently for 8–10 minutes to let flavors meld.
6. Add the smoked fish and fish chunks to the simmering broth. Cook uncovered for 8–10 minutes, until the fresh fish is just cooked through and flakes easily.
7. Stir in the chopped bitterleaf or spinach and simmer 2–3 minutes until wilted. Season with lime juice, bouillon (if using), salt, and black pepper to taste. Remove the scotch bonnet before serving if you used it whole and want milder heat.
8. Ladle the Banga Soup into bowls, garnish with chopped cilantro or scent leaf, and serve hot with steamed rice, fufu, or boiled plantains.