Banga Stew (Palm Nut Soup)
A rich and aromatic Nigerian Delta stew built on canned palm fruit cream with catfish, dried crayfish, and a blend of aromatic spices unique to the region. Plan ahead: allow 20 minutes to clean and season the fish before cooking.
Ingredients
- 3 lbs catfish steaks (or tilapia, sea bass), cleaned, seasoned
- 2 cans canned palm fruit cream (ofe akwu)
- 4 cups water
- 1 yellow onion, diced
- 4 tbsp ground crayfish (or dried shrimp powder)
- 1 scotch bonnet pepper (or habanero), minced
- 4 cloves garlic cloves, minced
- 2 tbsp banga spice mix (or 1 tsp allspice plus 1/4 tsp cloves as substitute)
- 2 tsp fish or chicken bouillon powder
- 2 tsp kosher salt
- 2 tbsp fresh basil leaves (substitute for African scent leaf), chopped
Instructions
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1
Rinse 3 lbs cleaned, seasoned catfish steaks (or tilapia, sea bass) under cold water. Season with half the 2 tsp kosher salt and a pinch of fish or chicken bouillon powder and let sit 20 minutes. Rinse again before cooking.
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2
Pour 2 cans canned palm fruit cream (ofe akwu) and 4 cups water into a large pot. Stir to combine and bring to a boil over medium-high heat, then reduce to a vigorous simmer.
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3
Add 1 diced yellow onion, 4 cloves minced garlic cloves, 1 minced scotch bonnet pepper (or habanero), 4 tbsp ground crayfish (or dried shrimp powder), and 2 tbsp banga spice mix (or 1 tsp allspice plus 1/4 tsp cloves as substitute) to the pot. Stir well and simmer for 15 minutes, stirring occasionally, until the oil separates and rises to the surface.
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4
Add 2 tsp fish or chicken bouillon powder and remaining kosher salt. Taste and adjust seasoning.
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5
Gently lower the seasoned catfish steaks (or tilapia, sea bass) pieces into the simmering stew. Cook uncovered for 20-25 minutes until fish reaches an internal temperature of 145°F (63°C) and is cooked through but still holding together.
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6
Stir in 2 tbsp chopped fresh basil leaves (substitute for African scent leaf) in the last 2 minutes of cooking. Serve hot over white rice or with fufu.