Africa: Niger: Nigerien Banga Soup (Made from Palm Nut Fruit, an assortment of Spices, and a variety of Meat and Fish)
INGREDIENTS:
1.5 lb Beef or any other meat of choice
1 large onion divided into 2 half chopped and half blended with the peppers
1 tsp Cameroon Pepper substitute with cayenne pepper
2 tsp Seasoning powder or Bouillon cubes – divided into two
3 Medium Stockfish Panla, Okporoko – soaked in hot water
1 Can Palm-nut Extract
2 Scotch bonnets
1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko
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
INSTRUCTIONS:
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
