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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.

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

Instructions

  1. In a large pot, combine palm fruit concentrate with water or stock and bring to a gentle boil, stirring to dissolve.
  2. Add onion, crayfish, and scotch bonnet; simmer for 15 minutes, skimming any foam.
  3. Gently lower in the catfish steaks and simmer for 15-20 minutes until the fish is cooked through and the broth deepens in color.
  4. Stir in the chopped ora leaves and dried basil, and simmer for a final 5 minutes.
  5. Season with salt and serve hot, on its own or with a small portion of a starchy side.