Banga soup is a dish common in west Africa. There are many variations. It gets its name from palm kernels, which are also known as banga. Fresh palm kernels are imperative for this dish. This dish requires both a large investment in time and labor, but your efforts will be worth it when you taste the result.
Instructions
1. Place the palm kernels into the saucepan and cover with water. Bring this pot to a boil over medium heat.
2. Cook the palm kernels at a simmer over medium heat for one hour or until the palm kernels are soft.
3. Bring to a boil (in a second pot) 6 cups of water, the cubed beef, onion and peppers. Reduce the heat and cook for 30 to 40 minutes, or until the meat is cooked.
4. Strain the palm kernels in the colander and transfer them to the mortar.
5. Crush the palm kernels with the pestle to separate the black seed, fibers and the skin from the pulp.
6. Discard the seed, skin and fibers from the palm kernels and transfer the pulp to the colander set over an empty pot.
7. Boil the remaining 4 cups of water and pour it over the pulp in the colander where it will fill the empty pot.
8. Boil the strained liquid in the pot for 20 minutes. Transfer this to the pot with the beef and cook for another 10 minutes or until slightly thickened. Serve hot.
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