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Banga Soup in Nigeria and Mbanga in Cameroun is a delicious African food. It is a tasty companion for most solid foods such as Pounded Yam, Wheat, Semolina, and the various types of Fufu. You’ll also find room for it in Banga rice, cocoyam porridge and rice balls called Omo Tuo in Ghana. Banga soup is delicious and adds nutrient to the body. The palm fruit oil extract used in cooking Banga soup is quite different from red palm oil used in cooking African food recipes.

Banga Soup


1 Kg Palm Fruits Or Palm Nut Fruit Juice                                                                                                                                                                                                  Beef                                                                                                                                                                                                     Dry Fish

Vegetable: (Scent Leaves For Ofe Akwu And Crushed Bitter leaves)                                                                 2 Medium Onions

2 Tablespoons Ground Crayfish

Locust Beans


Pepper                                                                                                                                                                                        2 Cubes of Seasoning (Jumbo Chicken Stock Powder)                                                                                            Salt (To Taste)


Before Cooking

Extract the Palm Fruits concentrate from Palm Fruits or use the Palm Nut Fruit Juice and set aside. Cook the Beef and the Dry fish with 1 bulb of diced onion and a cube of seasoning till done. Cut the remaining bulb of onion and put in a plate. Wash and cut the scent leaves (or any vegetable scent leaves) into tiny pieces. Cut the remaining bulb of onion. Pound the crayfish, Locust Beans and pepper in a small mortar and put in a plate or you can also grind with a dry mill.

Cooking Steps

Set the cooking pot of palm fruit extract on the gas cooker increase the heat gradually until you notice the red oil at the surface of the Banga stew. The duration of the Banga soup on the fire will determine its thickness; leave the Banga soup on the fire if you think it is watery until it thickens to a state that suits you.

You can now add the Beef and Dry fish – if you are using Palm Nut Fruit Juice, you should cook the Beef and Dry fish and you proceed to add the palm nut fruit juice. Later add water to get the consistency you like for your stews. Leave to boil for about 7 minutes.

Add the onions and the pound Crayfish, Locust beans and Pepper, leave them to cook, after about 4 to 5 minutes, you can add the scent leaves (of your choice) and salt to taste. Leave to simmer for about 2 minutes. Voila! Your Banga soup African food is done and ready to be served.

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