Banga Soup recipe
Prep Time
Cook Time
Total Time
1hr 15min

A traditional Nigerian soup made from palm nut juice, dried catfish, beef, and a blend of spices.


6 Servings
(1 serving = 1 bowl)
  • 3cups
    palm nut juice (palm kernel)
  • 3piece
    dried catfish
  • 1lb
  • 2piece
    large onions, chopped
  • 1tbsp
    Banga soup spices
  • 1tbsp
    ground fresh pepper
  • 2tbsp
    dried vegetable (bitter leaf)
  • 1tbsp
  • 1tsp

How to make Banga Soup

Extracting Palm Nut Juice

  1. Add palm kernels to a pot and add 3 cups of water. Set on stove to cook until tender.

  2. Drain water and pour the cooked palm kernel into a mortar. Pound until the backs are separated from the nuts.

  3. Pour some hot water in it and stir to release the juice, then sieve the water into a bowl.

  4. Repeat until you have the quantity you need. Do not make it too watery.

Making Banga Soup

  1. Wash dried catfish and beef thoroughly and set aside.

  2. Place beef in a pot, add 1/2 cup of water, seasoning, onions, and salt. Cook for 5 minutes and set aside.

  3. Pour palm kernel juice (banga) into a pot, set on stove, and allow to boil for 20 minutes.

  4. Add cooked beef and chopped onions, cook for another 10 minutes.

  5. Add dried fish, Banga spices, dried vegetable, ground fresh pepper, and seasoning. Cook until you get the desired texture.

  6. Add salt to taste and cook for 1 minute.

  7. Serve with any swallows of your choice.

Tips & Tricks

  1. Ensure the palm nut juice is not too watery to achieve the right consistency.

  2. You can use any type of dried fish if catfish is not available.

  3. If you want your cooking process to be faster you can buy the already processed palm nut juice at the store.


Recipe by



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