THE MAISON
Niger Delta • South-South Nigerian Culinary Heritage

Banga-Blend Spiced Seafood

Nigerian Banga-Spiced Roasted Seafood Platter

A lavish assortment of fish, whole prawns, crab, mussels and tender squid roasted with the warm, aromatic character of traditional Banga spices.

PREPARATION

25 minutes

COOKING

25 minutes

TOTAL TIME

50 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 1 pound firm white fish steaks, approximately 1½ inches thick
  • 1 pound large whole prawns, cleaned and deveined with shells intact
  • 1 pound cleaned crab pieces, shells lightly cracked
  • 8 ounces mussels, scrubbed and debearded
  • 8 ounces cleaned squid, cut into thick rings
  • 3 tablespoons CaMasi Maison™ Banga Spice Blend
  • ¼ cup neutral cooking oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon premium sea salt, divided and adjusted to taste
  • ½ teaspoon ground Cameroon pepper, optional
THE MAISON METHOD

Preparation Method

  1. Prepare the seafood: Rinse the fish, prawns, crab, mussels and squid separately. Pat every component thoroughly dry so the seafood roasts rather than steams.
  2. Prepare the seasoning oil: Combine the Banga Spice Blend, neutral oil, lime juice, ½ teaspoon of sea salt and optional Cameroon pepper in a small bowl. Stir until a smooth, pourable paste forms.
  3. Season the firm seafood: Place the fish steaks and crab pieces in a large bowl. Add half of the seasoning mixture and turn gently until every surface is evenly coated.
  4. Season the delicate seafood: In a separate bowl, coat the prawns, mussels and squid with the remaining seasoning mixture. Keep chilled while the fish and crab begin roasting.
  5. Preheat the oven: Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and place a lightly oiled roasting rack on top.
  6. Begin roasting: Arrange the fish and crab in a single layer on the rack, leaving space between the pieces. Roast for 10 minutes.
  7. Add the prawns: Turn the fish and crab carefully, then arrange the seasoned prawns around them. Return the pan to the oven and roast for 5 minutes.
  8. Add the mussels and squid: Add the seasoned mussels and squid rings to the pan. Roast for another 5–7 minutes, until the prawns are opaque, the squid is just tender and the mussel shells have opened.
  9. Finish the seafood: Discard any mussels that remain closed. Check that the fish is opaque and flakes easily, then taste and adjust with the remaining sea salt.
  10. Rest and serve: Allow the seafood to rest for 3 minutes before arranging it on a warm serving plate. Spoon any concentrated seasoned juices from the roasting pan lightly over the seafood.

A NOTE FROM THE MAISON

Maison Notes

Drying the seafood thoroughly is essential for caramelized edges and a concentrated spice crust. Excess surface moisture will cause the ingredients to steam.
Add the seafood in stages. Fish and crab require more time, while prawns, mussels and squid cook quickly and can become tough if added too early.
The Banga Spice Blend should coat the seafood lightly rather than form a heavy sauce. Its aromatic character becomes especially pronounced as it toasts in the oven.
Serve with roasted yam, fried plantains, coconut rice, jollof rice or a crisp vegetable salad.

PLEASE NOTE

Allergen Information

Contains fish, shellfish, crustaceans and mollusks from the fish, prawns, crab, mussels and squid. Review the Banga Spice Blend label and all packaged ingredients for additional allergen information. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Banga Spice Blend

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