Ingredients
Palm nuts or canned palm nut cream – 2 cups (about 500 g)
Fresh catfish, tilapia, or beef – 1 kg (2.2 lbs)
Stockfish and dried fish – 1 cup (optional)
Crayfish – 2 tablespoons (20 g), ground
Banga spice mix – 2 tablespoons (or a blend of ataiko, rohojie, and other native spices)
Ground pepper or fresh Scotch bonnet – 2–3 (adjust to taste)
Seasoning cubes – 2
Salt – to taste
Onion – 1 small, chopped
Scent leaves or dried bitter leaves – 1 cup, shredded
Beef or fish stock – 2 cups (500 ml)
Instructions
Begin by cooking your palm nuts (if using fresh) until tender, then pound gently in a mortar to extract the thick palm juice. Add warm water and strain to get the smooth extract. If using canned palm nut cream, skip this step.
In a pot, pour the palm nut extract and allow it to boil gently over medium heat until the oil begins to rise to the top and the mixture thickens slightly. The rich aroma of palm fruit will begin to fill the air.
Add your pre-cooked meat or fish, then pour in the stock and stir gently to blend with the soup base. Sprinkle in the ground crayfish, seasoning cubes, and Banga spice mix, letting the flavors merge beautifully.
Allow the soup to simmer until the oil floats on top and the soup takes on a rich golden-red hue. Adjust seasoning with salt and pepper, and stir occasionally so it doesn’t stick to the bottom.
Finally, add the scent leaves (or dried bitter leaves) and let the soup simmer for about 5 more minutes, just enough to release their aroma into the sauce without losing their freshness.
Serve hot with starch, pounded yam, or eba. The soup should glisten with palm oil, rich, slightly nutty, and full of deep, earthy flavor — perfect for dipping and savoring every bite.