Delta-Style Banga Soup with Catfish and Banga Spices

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 5

Stay focused. Keep the screen awake while cooking.

In a large pot, heat the palm nut extract over medium heat until it begins to simmer.

Ingredients quick view

2 cups palm nut extract

1 pound catfish, cleaned and cut into pieces

1 tablespoon Delta banga spice blend (ataiko and irugeje)

1 small dried oburunbebe stick or 1 teaspoon ground oburunbebe (optional)

1 tablespoon ground crayfish

1 onion, chopped

1-2 cups water or fish stock, as needed

Salt to taste

Pepper to taste

Make sure to clean the catfish thoroughly to remove any fishy smell.

You can adjust the thickness of the soup by adding water or reducing it further while simmering.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.