Banga Soup with Catfish and Ora Leaves
Niger Delta palm nut soup simmered with catfish steaks, ora leaves, and crayfish for a rich, deeply savory bowl.
Banga soup gets its name and its color from palm fruit, simmered down into a thick, orange-red base that's distinct from almost any other soup in West Africa. Catfish steaks poach gently in that broth until they're cooked through and the whole pot smells unmistakably of home.
Ora leaves, a slightly bitter, hardy green common in Niger Delta cooking, go in near the end so they keep some texture rather than dissolving completely. Crayfish and a touch of scotch bonnet round out the savory, slightly spicy profile this soup is known for.
This is a hearty, traditional bowl best enjoyed in moderation as part of a varied diet, given the natural richness of palm fruit. Serve it in small bowls alongside a modest portion of a starchy side, the way it's traditionally eaten. If ora leaves aren't available locally, a mix of spinach and a small handful of bitter leaf gets close to the same character, so don't let the ingredient list stop you from trying this at home.
Ingredients
- 2 cups palm fruit concentrate (canned banga cream)
- 500 g catfish steaks, cleaned
- 2 cups ora leaves, chopped — or spinach as substitute
- 1 onion, chopped
- 1 tbsp ground crayfish
- 1 scotch bonnet pepper — to taste
- 1 tsp dried basil — banga spice substitute
- 3 cups water or low-sodium fish stock
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1In a large pot, combine palm fruit concentrate with water or stock and bring to a gentle boil, stirring to dissolve.
- 2Add onion, crayfish, and scotch bonnet; simmer for 15 minutes, skimming any foam.
- 3Gently lower in the catfish steaks and simmer for 15-20 minutes until the fish is cooked through and the broth deepens in color.
- 4Stir in the chopped ora leaves and dried basil, and simmer for a final 5 minutes.
- 5Season with salt and serve hot, on its own or with a small portion of a starchy side.