AKA Bangasi (Banga Soup)
(2.5)
907 views • 7mo ago
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A traditional Nigerian soup made with palm nut extract, assorted meats, fish, and local vegetables, served with white rice.
01:30:00 total
Serves 6
hard
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Ingredients
- fresh frozen palm nut - 1 package (about 1 package, soaked in hot water for 30-45 minutes)
- water - watch the video to see (for soaking and cooking palm nut and other ingredients)
- scent leaf (local vegetable) - watch the video to see (fresh, harvested and washed)
- pumpkin leaf (Ugu leaf) - watch the video to see (optional, fresh or substitute with other leafy vegetables)
- goat meat - watch the video to see (seasoned with chopped onion, seasoning powder, salt, fresh thyme and rosemary)
- stock fish - watch the video to see (pre-cooked in pressure cooker, washed)
- dried fish - watch the video to see (washed and de-boned)
- mael fish - watch the video to see (seasoned with curry powder, thyme, rosemary, seasoning powder, and salt; cooked until tender)
- habanero pepper (OA) - watch the video to see (fresh, blended)
- locust bean (iru) - watch the video to see (washed and blended)
- Banga spice - watch the video to see (Nigerian banga spice mix)
- Calabash nutmeg (Ehuru) - watch the video to see (ground or whole)
- seasoning powder - watch the video to see (to taste)
- salt - watch the video to see (to taste)
- ground crayfish powder - watch the video to see (to taste)
Instructions
- Prepare Palm Nut Extract: Open fresh frozen palm nut package, transfer to pot, add hot water, cover and let sit for 30-45 minutes. Then use clean hands to squeeze out the cream (juice) from the palm nuts. Discard the residue (chaff) and strain the juice through a sieve to remove leftover solids. This juice is the base for the soup.
- Prepare Vegetables: Harvest, wash, and cut the scent leaf and pumpkin leaf (ugu). Set aside.
- Cook Goat Meat: Season goat meat with chopped onion, seasoning powder, salt, fresh thyme, and rosemary. Cover and cook until tender.
- Cook Mael Fish: Season mael fish with curry powder, thyme, rosemary, seasoning powder, and salt. Add water and cook for 5-7 minutes until tender but not disintegrated. Remove and air fry or fry in oil as preferred.
- Add Stock Fish and Dried Fish: Add pre-cooked stock fish and washed, de-boned dried fish to the cooking goat meat and continue cooking together.
- Combine Palm Nut Base and Proteins: Transfer palm nut juice to stove and add all cooked proteins (goat meat, stock fish, dried fish).
- Add Seasonings: Add blended habanero pepper, locust bean (iru), banga spice, calabash nutmeg (ehuru), seasoning powder, and salt. Stir well.
- Add Mael Fish and Crayfish Powder: Add air-fried mael fish and ground crayfish powder. Mix gently to avoid breaking the fish.
- Add Vegetables and Finish Cooking: Add the prepared scent leaf and pumpkin leaf. Let steam for about 2 minutes until vegetables are tender but still vibrant.
- Serve: Serve hot with white rice and optionally fried plantain on the side.
