Nigeria • Niger Delta Culinary Heritage

Classic Banga (Ofe Akwu) Soup

Traditional Niger Delta Palm Fruit Soup

Rich, aromatic and deeply rooted in Niger Delta tradition, Classic Banga Soup brings together concentrated palm-fruit extract, heritage spices, assorted meats and smoked fish in a beautifully seasoned broth.

PREPARATION

30 minutes

COOKING

1 hour 15 minutes

TOTAL TIME

1 hour 45 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

2 pounds assorted meat, such as beef, goat meat, tripe or cow foot, cleaned and cut into pieces
1 cup cooked stockfish pieces, rinsed and deboned
1 medium smoked or dried fish, cleaned, deboned and divided into pieces
4 cups freshly prepared palm-fruit extract, or 28 ounces canned palm-nut concentrate diluted according to package directions
2–3 tablespoons CaMasi Maison™ Premium Banga Soup Spice Blend
1 medium onion, finely chopped
1/4 cup CaMasi Maison™ Premium Ground Crayfish
1–2 tablespoons ground dried pepper, adjusted to taste
1 oburunbebe stick, optional
2 tablespoons dried beletete leaves or finely chopped scent leaf
2 teaspoons premium sea salt, divided and adjusted to taste
2 seasoning cubes, optional
4 cups meat stock, plus more as needed

THE MAISON METHOD

Preparation Method

Season the meat: Place the cleaned assorted meat in a large, heavy-bottomed pot. Add half of the chopped onion, 1 teaspoon of sea salt, the seasoning cubes if using, and approximately 1 cup of water. Stir to combine.
Cook until tender: Cover the pot and cook over medium heat for 35–45 minutes, or until the meat is tender. Add small amounts of water as needed. Reserve the cooked meat and approximately 4 cups of its stock.
Add the stockfish: Add the cleaned stockfish during the final 10–15 minutes of cooking. Allow it to soften and absorb the seasoned stock without breaking apart excessively.
Prepare the smoked fish: Rinse the smoked or dried fish carefully, remove the bones and divide it into large pieces. Set it aside to be added later.
Prepare the palm-fruit base: Pour the palm-fruit extract into a clean, heavy-bottomed pot. If using canned concentrate, dilute it according to the package directions until smooth.
Concentrate the broth: Bring the palm-fruit extract to a gentle boil over medium heat. Cook uncovered for 15–20 minutes, stirring occasionally, until it begins to thicken and its natural oil rises lightly to the surface.
Add the heritage spices: Stir in the Banga Soup Spice Blend, ground crayfish, dried pepper, remaining chopped onion and oburunbebe stick if using. Simmer gently for 5–7 minutes until deeply aromatic.
Add the proteins: Add the cooked meat, stockfish and approximately 2 cups of the reserved meat stock. Stir gently and simmer uncovered for 10–15 minutes.
Add the smoked fish: Place the smoked fish pieces carefully into the soup. Avoid vigorous stirring so the fish remains intact. Simmer for another 8–10 minutes.
Finish with the leaves: Stir in the dried beletete leaves or scent leaf. Simmer for 3–5 minutes, then taste and adjust the salt, pepper and consistency with additional stock as needed.
Serve: Remove the oburunbebe stick before serving. Allow the soup to rest for 5 minutes, then serve warm with starch, eba, pounded yam or your preferred heritage swallow.

A NOTE FROM THE MAISON

Maison Notes

Banga Soup develops its characteristic richness by allowing the palm-fruit extract to simmer uncovered until it concentrates and releases a light layer of its natural oil. Additional palm oil is unnecessary.

Add the heritage spices gradually and allow each addition to bloom in the broth. The finished soup should be aromatic, concentrated and silky without becoming excessively oily or overly thick.

PLEASE NOTE

Allergen Information

Contains shellfish from ground crayfish and fish from stockfish and smoked or dried fish. Check the ingredients of the Banga Soup Spice Blend and any seasoning cubes used. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY