Banga Soup

To make traditional Nigerian Banga Soup, start by cooking palm kernels in water until tender, then pound them to extract the juice. Sieve the juice and boil it in a pot for 20 minutes. Add pre-cooked beef and onions, followed by dried catfish, Banga spices, ground pepper, and dried vegetables. Cook until you achieve your desired texture, then season with salt and serve with your favorite swallow.

Yes, Banga Soup is naturally gluten-free as it primarily consists of palm nut juice, meat, and spices. However, ensure that any swallows you choose to serve with it are also gluten-free, such as pounded yam or cassava flour-based options.

If you don't have dried catfish, you can substitute it with other dried fish varieties or even fresh fish like tilapia or mackerel. Alternatively, for a vegetarian option, consider using mushrooms or tofu to add texture and flavor.

To store leftover Banga Soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 3 months. When reheating, ensure it is heated thoroughly before serving.

Banga Soup pairs wonderfully with various Nigerian swallows such as pounded yam, eba, or fufu. You can also serve it with rice for a different twist. Adding a side of steamed vegetables can enhance the meal's nutritional value.