RCI-SF.005.0035.001
Mbanga
A soup made from the fruit of the African oil palm.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- canned palm nut pulp1 unit
- fresh fish1/2 unitcleaned and cut into pieces
- Onion1 unitchopped
- garlic1 cloveminced
- 1 unit
- hot chile pepper1 unitcleaned and chopped
- smoked or dried fish1 poundskin and bones removed.
- dried prawns2 tablespoonsground into powder
- 1 unit
Method
1
Heat the canned palm nut pulp in a large pot over medium heat, stirring occasionally to prevent sticking and allow it to warm through for even flavor distribution.
2
Add the chopped onion, minced garlic, and hot chile pepper to the warm palm nut pulp, stirring well to combine and cook until the onions become translucent, about 5 minutes.
3
Crumble the beef bouillon cube into the mixture and stir to dissolve completely, ensuring even seasoning throughout the sauce.
4
Add the cleaned and cut fresh fish pieces to the pot, gently stirring to coat them with the palm nut sauce.
5
Break up the smoked or dried fish into smaller pieces and add to the pot, stirring gently to incorporate without breaking the fish into too-small fragments.
6
Stir in the ground dried prawns powder, distributing it evenly throughout the sauce and fish mixture.
7
Reduce heat to low and simmer uncovered for 30-35 minutes, allowing the flavors to meld and the sauce to thicken slightly while the fish cooks through.
8
Taste and adjust seasoning with salt and pepper as needed, keeping in mind the natural saltiness of the smoked fish, dried prawns, and bouillon cube.
9
Serve hot in bowls, ensuring each portion contains both fresh and smoked fish along with plenty of the rich palm nut sauce.