Entree: Central African Republic – Southern Culinary Region – Banga Soup (Palm-fruit–based savory soup made from extracted palm nuts with smoked fish and meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 3 cups (720 ml) fresh palm nut extract or canned palm nut concentrate
- 1 lb (454 g) smoked catfish, deboned and torn into pieces
- 1 lb (454 g) beef stew meat, cut into 1-inch (25 mm) pieces
- 2 cups (480 ml) beef or fish stock
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) ground dried shrimp (crayfish)
- 1 scotch bonnet or habanero pepper, left whole
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (30 g) chopped bitter leaves or 4 cups (120 g) baby spinach
- 1 tbsp (15 ml) Maggi seasoning or other seasoning sauce (optional)

Instructions

1. Brown the beef: heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat. Add the beef pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Sauté aromatics: add remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium, add chopped onion, garlic and ginger and cook until soft and translucent, 4–5 minutes.
3. Build the base: stir in tomato paste and ground dried shrimp and cook 1–2 minutes to bloom flavors. Return the browned beef to the pot.
4. Add liquids and simmer: pour in the palm nut extract and 2 cups (480 ml) stock, add bay leaves and whole hot pepper. Bring to a simmer, then reduce heat to low and cover; simmer until beef is tender, about 45 minutes to 1 hour. Skim any excess oil or foam from the surface as needed.
5. Add smoked fish: carefully add the torn smoked catfish to the pot during the last 10–12 minutes of cooking so it heats through and infuses the broth without disintegrating completely.
6. Season and finish: stir in Maggi seasoning if using, smoked paprika, salt and pepper; taste and adjust seasoning. If the soup is too thick, add up to 1/2 cup (120 ml) water or stock to reach desired consistency.
7. Add greens: fold in chopped bitter leaves or spinach and cook until wilted, 2–3 minutes. Remove and discard bay leaves and whole hot pepper before serving.
8. Serve: ladle hot Banga Soup into bowls and serve with fufu, boiled plantains, or steamed rice. Garnish with extra shredded smoked fish if desired.