Storage & reheating
Refrigerate up to 3 days or freeze for 1 month. Reheat gently until piping hot.
Allergens: Fish, Crustaceans (crayfish)
Soups & stews
Banga Soup
A rich, aromatic soup made from palm fruit extract, traditional in the Niger Delta. Distinct from palm-oil soups — the flavour comes from the fruit itself with banga spices.
Ingredients
- 800 ml Banga (palm fruit) extract or concentrateNot currently stocked
- 500 g Catfish steaksCatfish (Steaks) · £5.99
- 300 g Assorted meatAssorted Meat · £6.99
- 2 tbsp Banga spice blendNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 2 tbsp Ground crayfishNot currently stocked
- 1 handful Dried bitterleaf or scent leafNot currently stocked
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £12.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Season and boil the meat until tender; reserve the stock.
- 2
Pour the banga extract into a pot and simmer for 15 minutes, stirring, until it thickens slightly and the oil rises.
- 3
Add the meat stock, banga spice, onion, Scotch bonnet and crayfish; simmer 10 minutes.
- 4
Add the meat and catfish steaks; simmer gently for 10 minutes without vigorous stirring so the fish stays whole.
- 5
Stir in the bitterleaf or scent leaf and cook 3 minutes.
- 6
Serve with starch, fufu or eba.
