Palm Nut Soup (Mbanga Soup)

Mbanga

Ingredients11

• Palm nuts (fresh)500 g
• Water1.5 L
• Smoked fish200 g
• Beef (stew meat)300 g
• Ground crayfish2 tbsp
• Onion, chopped1 large
• Tomato paste2 tbsp
• Fresh chili peppers, chopped2
• Saltto taste
• Spinach, chopped200 g
• Seasoning cubes2

Method

1. Boil the palm nuts with water for about 30 minutes, then mash and strain to obtain a thick palm nut broth.
2. In a separate pot sauté the chopped onion, add tomato paste and chopped chilies, and cook for 5 minutes.
3. Add the beef pieces and smoked fish to the pot, pour in the palm nut broth, bring to a boil, then simmer for 20 minutes.
4. Stir in ground crayfish, seasoning cubes, and salt; continue cooking for 5 minutes.
5. Add the chopped spinach and simmer until wilted, about 3 minutes.
6. Adjust seasoning if needed and serve hot with boiled plantains, rice, or fufu.