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Mbanga (Palm Nut) Soup

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Cameroon's version of West Africa's palm nut (or palm butter) soup.

 fresh palm nuts, or canned palm nut pulp (also called palm soup base sauce graine, noix de palme, or cream of palm fruit)
 1 lb fresh fish, cleaned and cut into pieces
 1 onion, chopped
 1 garlic clove, minced
 salt and black pepper to taste
 1 beef bouillon cube or Maggi® cube
 1 chile pepper, cleaned and chopped (optional)
  smoked or dried fish (stockfish or similar), skin and bones removed, soaked and rinsed with water
 2 tbsp dried prawns or dried shrimp, ground into powder
1

In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube or Maggi® cube, and chile pepper (of desired). Reduce heat, and simmer for 10 minutes.

2

Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another 10 minutes.

3

Add smoked or dried fish and dried prawns or shrimp. Simmer for another 10 minutes or until soup is thickened to your liking. Adjust seasoning.

Nutrition Facts

Servings 4