Banga Soup with a Twist

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 500g fresh fish (tilapia or catfish), cut into chunks 500g fresh fish (tilapia or catfish), cut into chunks
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons red palm oil 2 tablespoons red palm oil
• 1 tablespoon ground crayfish 1 tablespoon ground crayfish
• 1 teaspoon ground uziza seeds 1 teaspoon ground uziza seeds
• 1 teaspoon ground ehuru (calabash nutmeg) 1 teaspoon ground ehuru (calabash nutmeg)
• 1 teaspoon ground pepper 1 teaspoon ground pepper
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups spinach, chopped 2 cups spinach, chopped
• 2 cups kale, chopped 2 cups kale, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the red palm oil over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until fragrant.
3. 3.
   Add the ground crayfish, uziza seeds, ehuru, and ground pepper to the pot. Stir well to combine.
4. 4.
   Pour in the coconut milk, vegetable broth, and water. Stir to combine all the ingredients.
5. 5.
   Add the fish chunks to the pot and season with salt to taste. Allow the soup to simmer for about 15 minutes, or until the fish is cooked through.
6. 6.
   Stir in the chopped spinach and kale, and let the soup simmer for an additional 5 minutes.
7. 7.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well mixed.
• Red palm oil — Use sustainably sourced red palm oil for an authentic flavor and vibrant color.
• Uziza seeds — Toast the uziza seeds lightly before grinding to enhance their aroma.
• Ehuru (calabash nutmeg) — Grate the ehuru nutmeg just before using to preserve its flavor.
• Fish — Choose fresh fish with firm flesh for the best results.

Tips & Tricks

• For a spicier version, add chopped scotch bonnet peppers to the soup.
• Serve the Banga Soup with a side of pounded yam or fufu for a complete Nigerian dining experience.
• If fresh fish is not available, you can use smoked fish or prawns as a substitute.
• Adjust the consistency of the soup by adding more water or coconut milk, depending on your preference.
• Garnish the soup with fresh cilantro or basil leaves for an extra burst of flavor.

Serving advice

Serve the Banga Soup hot in individual bowls, accompanied by your choice of side dish and garnished with fresh herbs. It pairs well with pounded yam, fufu, or steamed rice.

Presentation advice

Present the Banga Soup in a vibrant ceramic bowl, allowing the rich colors of the soup and the green vegetables to shine through. Garnish with a sprig of fresh herbs for an elegant touch.