Banga Soup with Catfish and Ora Leaves

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.