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+ servings
Banga Soup with meat served in a white bowl

Banga soup

Banga soup is one of the best nourishing soup you can make with palm nut. All it takes is an assortment of spice flavorings, an assortment of meat and fish, and finishing it off with a touch of beletete to elevate this soup. It’s an easy recipe that delivers terrific results!.
Course Lunch/Dinner
Cuisine African, Nigerian
Keyword soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people


  • 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


  • 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