Gluten-Free Banga Soup with Palm Fruit and Catfish

Ingredients

• 2 cups Palm Fruit Concentrate
• 1 lb Catfish (cut into steaks)
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 2 tbsp Banga Spice Mix
• 1/4 cup Beletete Leaves (or bitter leaves, optional)
• 1 stick Oburunbebe Stick
• 1 tbsp Crayfish (ground)
• 1 tsp Salt
• 2 cups Eba (Garri)

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of Palm Fruit Concentrate and the 1 stick of Oburunbebe Stick. Bring the mixture to a boil over medium-high heat, which is approximately 212°F (100°C), and continue to boil for 20 minutes, stirring occasionally, until the concentrate has thickened slightly.
2. 2While the palm fruit concentrate is boiling, cut the 1 medium Onion into quarters and remove the stem from the 1 small Scotch Bonnet Pepper. Place the quartered onion and the scotch bonnet pepper into a blender or food processor and blend until a smooth paste forms.
3. 3Carefully add the blended onion and scotch bonnet pepper paste, the 2 tablespoons of Banga Spice Mix, the 1 tablespoon of ground Crayfish, and the 1 teaspoon of Salt to the boiling palm fruit concentrate in the pot. Stir well to combine, then reduce the heat to medium-low, maintaining a gentle simmer at around 185-195°F (85-90°C), and cook for 15 minutes, stirring occasionally, until the soup begins to thicken and the oil from the palm fruit starts to separate and rise to the surface.
4. 4Gently add the 1 pound of Catfish steaks to the simmering soup, ensuring they are submerged. Continue to cook for 15 minutes, maintaining a gentle simmer at approximately 185-195°F (85-90°C), until the catfish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F (63°C) when measured at the thickest part.
5. 5If using, add the 1/4 cup of Beletete Leaves (or bitter leaves) to the soup during the final 5 minutes of cooking, stirring them gently into the liquid until they are wilted.
6. 6To prepare the eba, bring a separate pot of water to a rolling boil. In a heatproof bowl, place the 2 cups of Eba (Garri), then carefully and gradually pour about 1.5 to 2 cups of the boiling water over the garri while stirring vigorously with a wooden spoon until a firm, pliable dough forms. If the mixture is too dry, add a tablespoon more hot water at a time; if too wet, add a tablespoon more garri at a time, then knead it briefly with the spoon to ensure a smooth consistency.
7. 7Carefully remove and discard the Oburunbebe Stick from the soup. Ladle the hot Banga Soup into serving bowls and serve immediately alongside portions of the freshly prepared Eba.

Related Guides