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+ servings

Banga Soup

Banga soup is one of the best nourishing soup you can make with palm nut. To improve this soup, all it takes is a variety of spice flavorings, a variety of meat and fish, and a touch of beletete towards the end. It's a simple recipe with fantastic results!
Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine African, Nigerian
Servings 8



  • 1 tsp Cameroon Pepper
  • 1.5 lb Beef  or any other meat of choice
  • 1 large onion
  • 2 tsp Seasoning powder or Bouillon cubes 
  • 3 Medium Stockfish Panla, Okporoko – soaked in hot water
  • 1 Can Palm-nut Extract
  • 2 Scotch bonnets
  • 1 Tablespoon Banga Spice
  • 1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.
  • 1 Oburunbebe stick
  • 2 Medium Dried Fish – soaked in hot water and deboned
  • 4 to 6 Cups Water/stock
  • 1 tbsp ground crayfish
  • Salt to taste



  • Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender.
  • Add the stockfish and cook for another 10 minutes.
  • Remove from the meat, stockfish, and meat sock from the pot and set aside.
  • Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.
  • Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.
  • Add the Banga spice, smoked fish, meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes.
  • Stir in and bitter leaves. Leave to simmer till thickened to your taste.
  • Serve hot with starch, pounded yam, semolina, garri or fufu
Keyword Nigerian Soup, Soup
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