Banga Soup (Equatorial Guinea)
The palm-nut soup connection: banga — palm fruit pulp simmered with fresh fish, crayfish and native spices, shared with Nigeria's Delta across the water and made Malabo's own. Ingredients: palm nut pulp, fresh fish, crayfish, onions, chiles, scent leaves, salt; fufu or rice.
What it is
The palm-nut soup connection: banga — palm fruit pulp simmered with fresh fish, crayfish and native spices, shared with Nigeria's Delta across the water and made Malabo's own. Ingredients: palm nut pulp, fresh fish, crayfish, onions, chiles, scent leaves, salt; fufu or rice. Recipe: 1) Extract palm pulp. 2) Simmer fish in it. 3) Add spices and crayfish. 4) Cook until the oil glistens. Serve: with fufu at celebrations. Flavor: rich, red, oceanic. History: palm-nut soups span the Gulf of Guinea; Guinea Ecuatorial's banga rides its fishing coast. See also: Pepe Sup (Pepper Soup), Abalá.
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World Cuisines
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