Traditional Banga Soup

Traditional Banga Soup

Banga soup is a savoury soup beloved

Traditional Banga Soup Recipe


  • 750 g Palm Fruits boiled and extracted
  • 500 g Meat of choice
  • 1 Dried Cod Head
  • 2 Medium Sized Dried Fish
  • 6 pieces Kpomo
  • 1 cup Periwinkle
  • 2 cups Meat Stock
  • 2 tbsp Banga Spices
  • 3 tbsp. Cayenne Pepper or Yellow and Red Scotch Bonnet Peppers
  • ½ cup Beltinetine Leaves
  • 2 Bullions Cubes of choice
  • 2 tsp Salt Adjust salt to taste
  • ½ cup Crayfish Powder


  • Place the palm fruit juice extract in a pot and simmer for 12-15 mins on low medium heat.
  • Add already cooked meats, stockfish head, kpomo, dry fish, banga spices, seasoning cubes, and meat stock to simmering palm fruit juice. Stir and allow to cook on low-medium heat for 7mins.
  • Taste for salt and seasoning
  • Add crayfish, banga leaves and periwinkles, cover and allow to simmer for 4mins
  • Turn off heat
  • Serve with fufu of choice.

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