25+ Easy and Flavorful African Stew Recipes to Spice Up Your Meals

African cuisine is a vibrant tapestry of flavors, colors, and traditions, and one of its most cherished aspects is the rich variety of stews that grace tables across the continent.

From the spicy and aromatic dishes of West Africa to the hearty and comforting stews of East and Southern Africa, these recipes not only provide nourishment but also tell the story of diverse cultures and histories.

Whether you’re looking to explore the bold flavors of Nigerian Pepper Soup, the creamy richness of Malawian Nsima with Beef Stew, or the refreshing taste of Kenyan Sukuma Wiki, there’s a stew to satisfy every palate.

In this blog post, we’ve curated a collection of 25+ African stew recipes that showcase the incredible diversity and deliciousness of African cooking.

Get ready to embark on a culinary journey that will introduce you to some of the most beloved and flavorful stews from across the continent.

25+ African Stew Recipes

Exploring African stews offers a unique opportunity to experience the rich culinary traditions of the continent.

Each stew is a testament to the diverse ingredients and cooking techniques that define African cuisine, reflecting the region’s cultural heritage and local flavors.

Whether you’re a seasoned cook or a culinary adventurer looking to expand your repertoire, these 25+ African stew recipes will inspire you to bring a taste of Africa into your kitchen.

From spicy and savory to rich and comforting, these stews are more than just meals—they are a celebration of tradition, community, and the joy of sharing good food with loved ones.

So gather your ingredients, embrace the vibrant flavors, and enjoy the delicious journey through African cuisine.

West African Egusi Stew

Egusi stew is a rich and hearty dish popular in West African cuisine, especially in Nigeria. Made with ground melon seeds, this stew is known for its nutty flavor and thick, satisfying texture. It’s often served with fufu or rice, making it a versatile and filling meal.

Ingredients:

2 cups of ground egusi (melon seeds)
1 lb beef, cut into cubes
1/2 cup palm oil

1 large onion, chopped
3 cloves garlic, minced
2 tablespoons ginger, minced

2 bell peppers, blended
3 large tomatoes, blended
1 teaspoon ground crayfish

1 teaspoon ground pepper
2 bouillon cubes
Salt to taste

2 cups water or beef broth
2 cups spinach or ugu leaves (optional)

Instructions:

Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
Add the minced garlic and ginger and cook for another 2 minutes.
Stir in the blended bell peppers and tomatoes, and cook for 10 minutes, allowing the mixture to thicken and reduce.

Add the beef cubes to the pot and cook until browned on all sides.
Pour in the water or beef broth and add the bouillon cubes. Bring to a simmer and cook for 15 minutes.
Stir in the ground egusi and mix well. Continue to simmer for another 20-25 minutes, stirring occasionally, until the stew is thickened and the egusi is fully cooked.

Season with ground crayfish, ground pepper, and salt. If using, add the spinach or ugu leaves and cook for an additional 5 minutes.
Serve hot with fufu, pounded yam, or rice.

West African Egusi Stew is a delicious and hearty dish that showcases the unique flavor of melon seeds. Its rich, thick consistency and spicy, savory taste make it a favorite among many. The stew is not only filling but also versatile, pairing well with various starchy side dishes. Whether enjoyed on a special occasion or as a comforting weeknight meal, Egusi Stew is sure to please.

Ghanaian Groundnut Soup

Groundnut soup, also known as peanut soup, is a staple in Ghanaian cuisine. This creamy and flavorful soup is made from ground peanuts, giving it a unique and satisfying taste. It’s often served with rice balls or kenkey and is beloved for its rich, nutty flavor and comforting qualities.

Ingredients:

1 cup unsweetened peanut butter

1 lb chicken pieces (thighs or drumsticks)
1 large onion, chopped
2 cloves garlic, minced

1 tablespoon ginger, minced
3 tomatoes, chopped
1 bell pepper, chopped

4 cups chicken broth
1 tablespoon tomato paste
1 teaspoon ground chili pepper (optional for heat)

1 teaspoon ground paprika
Salt to taste
Fresh parsley for garnish

Instructions:

In a large pot, heat a little oil and sauté the onions until they are translucent.
Add the garlic and ginger and cook for another 2 minutes.

Stir in the chopped tomatoes and bell pepper, and cook for 5-7 minutes until softened.
Add the chicken pieces to the pot and brown on all sides.
Mix the peanut butter with a bit of the chicken broth to make a smooth paste, then add this to the pot.

Stir in the tomato paste, ground chili pepper, paprika, and salt.
Pour in the remaining chicken broth and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes, until the chicken is cooked through and the soup has thickened.
Garnish with fresh parsley before serving. Serve hot with rice balls or kenkey.

Ghanaian Groundnut Soup is a rich and satisfying dish that brings a taste of Ghana to your table. The creamy texture and nutty flavor of the peanut butter create a unique and comforting soup that’s perfect for any occasion. Its versatility allows it to be paired with various side dishes, making it a beloved choice for both everyday meals and special gatherings.

South African Bunny Chow

Bunny Chow is a street food classic from Durban, South Africa. It’s a delicious and filling dish consisting of a hollowed-out loaf of bread filled with spicy curry. Originally a way to serve curry in a convenient and portable manner, Bunny Chow is now a beloved part of South African cuisine.

Ingredients:

1 loaf of bread (white or brown, unsliced)
1 lb beef or chicken, cubed
1 large onion, chopped

2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder

1 teaspoon turmeric
1 teaspoon ground cumin
1 can (14 oz) diced tomatoes

1 cup beef or chicken broth
1 tablespoon tomato paste
Salt and pepper to taste

Fresh cilantro for garnish

Instructions:

Preheat the oven to 375°F (190°C). Cut the loaf of bread in half and scoop out the center to create a hollow shell. Place the bread halves on a baking sheet and toast in the oven for about 10 minutes.

In a large pot, heat a bit of oil and sauté the onions until translucent.
Add the garlic and ginger, and cook for another 2 minutes.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to release the spices’ aromas.

Add the cubed beef or chicken to the pot and brown on all sides.
Mix in the diced tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 30-40 minutes, until the meat is tender and the curry has thickened. Season with salt and pepper to taste.

Spoon the curry into the hollowed-out bread loaves and garnish with fresh cilantro. Serve immediately.

South African Bunny Chow is a flavorful and fun dish that combines spicy curry with a soft, crusty bread shell. Its origins as a street food make it a convenient and satisfying meal, while its robust flavors and hearty ingredients make it a favorite among many. Whether enjoyed as a quick lunch or a casual dinner, Bunny Chow is sure to impress with its unique presentation and delicious taste.

Nigerian Pepper Soup

Nigerian Pepper Soup is a spicy and aromatic dish that’s often enjoyed as a comforting meal or a remedy for colds. Known for its bold flavors and warming qualities, this soup is made with a blend of spices and can include a variety of proteins like goat meat, fish, or chicken. It’s typically served with a side of rice or yam.

Ingredients:

1 lb goat meat or fish (cut into chunks)
1 large onion, chopped

2 cloves garlic, minced
1 tablespoon ginger, minced
2-3 tablespoons of ground pepper (adjust to taste)

1 tablespoon of alligator pepper (optional)
1 tablespoon of Uziza seeds or leaves (optional)
2-3 bouillon cubes

Salt to taste
4 cups water or beef/chicken broth
Fresh parsley or scent leaf for garnish

Instructions:

In a large pot, add the meat or fish, onions, garlic, and ginger. Pour in the water or broth and bring to a boil.
Reduce the heat and let it simmer for 30-40 minutes, until the meat or fish is tender.

Stir in the ground pepper, alligator pepper (if using), and Uziza seeds or leaves. Add bouillon cubes and salt to taste.
Simmer for an additional 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
Garnish with fresh parsley or scent leaf before serving.

Nigerian Pepper Soup is a flavorful and invigorating dish that’s perfect for warming up on a chilly day or soothing an upset stomach. Its spicy kick and aromatic spices make it a unique and satisfying meal. Whether you prefer it with goat meat or fish, this soup is sure to delight with its bold flavors and comforting warmth.

Ethiopian Doro Wat

Doro Wat is a traditional Ethiopian chicken stew known for its rich and spicy flavor. It features a blend of spices called berbere, which gives the dish its distinctive taste and deep red color. Often served with injera, a type of sourdough flatbread, Doro Wat is a staple in Ethiopian cuisine and a must-try for anyone interested in exploring diverse flavors.

Ingredients:

2 lbs chicken pieces (with skin)
1/4 cup niter kibbeh (Ethiopian spiced butter) or unsalted butter
2 large onions, finely chopped

4 cloves garlic, minced
2 tablespoons ginger, minced
3 tablespoons berbere spice blend

1 can (14 oz) crushed tomatoes
2 cups chicken broth
4 hard-boiled eggs (peeled)

Salt to taste

Instructions:

In a large pot, heat the niter kibbeh or butter over medium heat. Add the onions and cook until caramelized, about 15-20 minutes.

Stir in the garlic and ginger and cook for another 2 minutes.
Add the berbere spice blend and cook for 1 minute to release the flavors.
Add the chicken pieces to the pot and brown on all sides.

Pour in the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 30-40 minutes, until the chicken is tender and the sauce has thickened.
Add the hard-boiled eggs and cook for an additional 5 minutes.

Season with salt to taste and serve hot with injera.

Ethiopian Doro Wat is a richly spiced and flavorful chicken stew that offers a taste of Ethiopian cuisine’s vibrant and aromatic profile. Its combination of berbere spices and tender chicken creates a dish that’s both comforting and exotic. Served with injera, Doro Wat becomes a complete and satisfying meal that’s perfect for sharing with family and friends.

Congolese Moambe Chicken

Moambe Chicken is a traditional dish from the Congo, celebrated for its rich and creamy sauce made from palm nut paste. This flavorful stew is typically served with rice or plantains and is a staple in Congolese cuisine. The combination of spices and the unique flavor of palm nut paste makes Moambe Chicken a distinctive and beloved dish.

Ingredients:

1 whole chicken, cut into pieces
1/4 cup palm nut paste (available at African grocery stores)

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced

1 tablespoon ginger, minced
2 large tomatoes, chopped
1 bell pepper, chopped

2 bouillon cubes
1 teaspoon ground paprika
1 teaspoon ground black pepper

Salt to taste
2 cups water or chicken broth

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until translucent.
Stir in the garlic and ginger and cook for another 2 minutes.
Add the chopped tomatoes and bell pepper, and cook until softened, about 5 minutes.

Add the chicken pieces and brown on all sides.
Stir in the palm nut paste and mix well. Add the bouillon cubes, paprika, black pepper, and salt.
Pour in the water or chicken broth and bring to a boil.

Reduce heat to a simmer and cook for 30-40 minutes, until the chicken is fully cooked and the sauce has thickened.
Adjust seasoning if needed and serve hot with rice or plantains.

Congolese Moambe Chicken is a rich and satisfying stew that highlights the unique flavor of palm nut paste. Its creamy texture and well-seasoned sauce make it a comforting and flavorful dish that’s perfect for any occasion. Served with rice or plantains, Moambe Chicken is a delicious representation of Congolese culinary traditions and a treat for the taste buds.

Sierra Leonean Cassava Leaf Stew

Cassava Leaf Stew is a traditional dish from Sierra Leone, known for its rich, earthy flavor and hearty texture. The stew is made from cassava leaves, which are finely chopped and cooked with a blend of spices, meats, and sometimes fish. This nutrient-dense dish is typically served with rice, fufu, or plantains, making it a staple in Sierra Leonean cuisine.

Ingredients:

2 cups cassava leaves (finely chopped, fresh or frozen)

1 lb beef or goat meat, cut into chunks
1/4 cup palm oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tomatoes, chopped
1 teaspoon ground crayfish
1 teaspoon ground pepper
2 bouillon cubes
Salt to taste
4 cups water or beef broth
1/2 cup ground peanuts (optional)

Instructions:

Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
Add the minced garlic and ginger, and cook for another 2 minutes.
Stir in the chopped tomatoes and cook for 5 minutes until softened.
Add the beef or goat meat to the pot and brown on all sides.
Pour in the water or beef broth and add the bouillon cubes. Bring to a boil, then reduce heat to a simmer.
Cook for 30-40 minutes, until the meat is tender.
Stir in the cassava leaves and cook for another 20-30 minutes, until the leaves are tender.
If using, mix in the ground peanuts and cook for an additional 10 minutes.
Season with ground crayfish, ground pepper, and salt. Serve hot with rice, fufu, or plantains.

Sierra Leonean Cassava Leaf Stew is a flavorful and nutritious dish that showcases the versatility of cassava leaves. Its rich, earthy flavor combined with tender meat and a blend of spices makes it a comforting and hearty meal. Whether served with rice, fufu, or plantains, this stew is a beloved part of Sierra Leonean cuisine and offers a satisfying and wholesome dining experience.

Tanzanian Kachumbari

Kachumbari is a fresh and vibrant Tanzanian salad that’s perfect for adding a burst of flavor to any meal. Made with tomatoes, onions, and peppers, this salad is often seasoned with fresh herbs and lime juice. It’s a popular side dish in East Africa and pairs wonderfully with grilled meats or as a refreshing accompaniment to any main course.

Ingredients:

4 ripe tomatoes, diced
1 large onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 cucumber, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions:

In a large bowl, combine the diced tomatoes, chopped onion, green and red bell peppers, and cucumber.
Add the chopped cilantro and mix well.
Drizzle with lime juice and vegetable oil.
Season with salt and pepper to taste and toss to combine.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Tanzanian Kachumbari is a refreshing and tangy salad that’s perfect for adding a touch of brightness to your meal. Its combination of fresh vegetables, herbs, and lime juice creates a vibrant and flavorful dish that’s both simple and satisfying. Ideal as a side dish with grilled meats or as a light, standalone meal, Kachumbari is a versatile addition to any menu.

Liberian Jollof Rice

Liberian Jollof Rice is a flavorful and aromatic rice dish that’s a staple in Liberian cuisine. It’s a variation of the popular West African Jollof Rice, known for its rich tomato base and aromatic spices. This dish is typically served at special occasions and family gatherings, offering a comforting and satisfying meal.

Ingredients:

2 cups long-grain rice
1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, blended
1 red bell pepper, blended
2 teaspoons tomato paste
2 cups chicken broth or water
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon ground pepper
2 bouillon cubes
Salt to taste
1 cup mixed vegetables (carrots, peas, corn)

Instructions:

Rinse the rice under cold water and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until translucent.
Stir in the minced garlic and ginger and cook for another 2 minutes.
Add the blended tomatoes and red bell pepper, and cook for 10 minutes until the mixture thickens.
Stir in the tomato paste, thyme, paprika, ground pepper, and bouillon cubes.
Add the rice to the pot and mix well, allowing the rice to absorb the tomato mixture.
Pour in the chicken broth or water and bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in the mixed vegetables and cook for an additional 5 minutes.
Adjust seasoning with salt to taste and serve hot.

Liberian Jollof Rice is a flavorful and hearty dish that’s perfect for any occasion. Its rich tomato base and aromatic spices make it a comforting and satisfying meal that pairs well with a variety of side dishes. Whether served at a special gathering or as a family dinner, Jollof Rice is a beloved part of Liberian cuisine and offers a delicious taste of West Africa.

Malawian Nsima with Beef Stew

Nsima is a staple food in Malawi, similar to polenta or grits, made from maize flour. When paired with a rich and flavorful beef stew, it becomes a hearty and satisfying meal. This traditional dish is a favorite for its simplicity and comforting nature, making it a beloved part of Malawian cuisine.

Ingredients for Nsima:

2 cups maize flour (cornmeal)
4 cups water
Salt to taste

Ingredients for Beef Stew:

1 lb beef, cut into cubes
1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
2 bouillon cubes
2 cups beef broth
Salt and pepper to taste

Instructions for Nsima:

In a large pot, bring the water to a boil. Add a pinch of salt.
Gradually stir in the maize flour, mixing continuously to prevent lumps.
Reduce heat to low and cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pot (about 10-15 minutes).
Cover and let it cook on low heat for an additional 5 minutes. Serve hot.

Instructions for Beef Stew:

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
Add the minced garlic and ginger, and cook for another 2 minutes.
Stir in the chopped tomatoes and cook for 5 minutes until softened.
Add the beef cubes and brown on all sides.
Stir in the ground cumin, paprika, and bouillon cubes. Mix well.
Pour in the beef broth and bring to a boil.
Reduce heat and simmer for 30-40 minutes, until the beef is tender and the sauce has thickened.
Season with salt and pepper to taste. Serve hot with Nsima.

Malawian Nsima with Beef Stew is a hearty and comforting dish that highlights the simplicity and richness of Malawian cuisine. The creamy, maize-based Nsima pairs perfectly with the flavorful beef stew, making it a satisfying meal for any occasion. This traditional combination is not only filling but also offers a taste of Malawian culinary traditions.

Kenyan Sukuma Wiki

Sukuma Wiki is a popular vegetable dish in Kenya, made from collard greens sautéed with onions, tomatoes, and spices. The name “Sukuma Wiki” means “push the week” in Swahili, reflecting its role as a budget-friendly and nutritious meal that helps stretch the week’s groceries.

Ingredients:

1 bunch of collard greens (or kale), chopped
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
Salt and pepper to taste

Instructions:

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until translucent.
Add the minced garlic and cook for another 2 minutes.
Stir in the chopped tomatoes and cook for 5 minutes until softened.
Add the ground cumin, paprika, and ground coriander. Mix well.
Stir in the chopped collard greens and cook until wilted and tender, about 10 minutes.
Season with salt and pepper to taste. Serve hot as a side dish.

Kenyan Sukuma Wiki is a simple yet flavorful dish that highlights the versatility of collard greens. Its combination of spices and tomatoes adds depth to the greens, making it a nutritious and delicious side dish. Sukuma Wiki is a staple in Kenyan households, known for its affordability and ability to complement a wide range of main courses.

Ugandan Matoke (Plantain Stew)

Matoke is a traditional Ugandan dish made from green plantains cooked in a savory tomato and onion sauce. Often enjoyed as a main course, this dish is known for its comforting texture and rich flavor. It can be served with a variety of side dishes, including rice or chapati, making it a versatile and satisfying meal.

Ingredients:

6-8 green plantains, peeled and sliced
1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
2 bouillon cubes
2 cups vegetable broth
Salt and pepper to taste

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until translucent.
Add the minced garlic and ginger, and cook for another 2 minutes.
Stir in the chopped tomatoes and cook for 5 minutes until softened.
Add the ground cumin, paprika, and turmeric. Mix well.
Stir in the sliced plantains and cook for 2-3 minutes, allowing them to absorb the flavors.
Add the vegetable broth and bouillon cubes. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 20-25 minutes, until the plantains are tender and the sauce has thickened.
Season with salt and pepper to taste. Serve hot with rice or chapati.

Ugandan Matoke is a flavorful and comforting dish that showcases the versatility of plantains. The savory tomato sauce and aromatic spices create a rich and satisfying stew that’s perfect for any meal. Whether served with rice or chapati, Matoke is a cherished part of Ugandan cuisine and offers a delicious taste of East Africa.

Rwandan Isombe

Summary: Isombe is a traditional Rwandan dish made from cassava leaves cooked in a rich, flavorful sauce. The dish is typically enjoyed as a main course and can be paired with a variety of starches such as plantains, rice, or ugali. Known for its deep, earthy flavors and creamy texture, Isombe is a staple in Rwandan cuisine.

Ingredients:

2 cups cassava leaves (finely chopped, fresh or frozen)
1/4 cup palm oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 teaspoon ground crayfish (optional)
2 bouillon cubes
1 cup ground peanuts (optional for extra richness)
Salt to taste
4 cups water or vegetable broth

Instructions:

Heat the palm oil or vegetable oil in a large pot over medium heat. Add the chopped onions and cook until translucent.
Stir in the minced garlic and ginger, and cook for another 2 minutes.
Add the chopped tomatoes and cook for 5-7 minutes, until the tomatoes are softened and start to break down.
Stir in the cassava leaves and cook for 5 minutes, allowing them to wilt.
Add the water or vegetable broth and bouillon cubes. Bring to a boil, then reduce heat to a simmer.
Cook for 30-40 minutes, until the cassava leaves are tender and the sauce has thickened.
If using, stir in the ground peanuts and cook for an additional 10 minutes.
Season with ground crayfish (if using) and salt to taste. Serve hot with plantains, rice, or ugali.

Rwandan Isombe is a hearty and flavorful dish that highlights the versatility of cassava leaves. Its rich, creamy texture and deep flavors make it a comforting and satisfying meal. Paired with traditional starches, Isombe is a beloved part of Rwandan cuisine and offers a taste of the country’s culinary traditions.

Ghanaian Kelewele

Kelewele is a popular Ghanaian street food made from ripe plantains that are seasoned with a spicy blend of spices and deep-fried until crispy. It’s a favorite snack or side dish, known for its sweet and spicy flavor combination. Kelewele is often enjoyed with a side of groundnuts (peanuts) or as an accompaniment to grilled meats.

Ingredients:

4 ripe plantains, peeled and sliced
1 teaspoon ground ginger
1 teaspoon ground chili pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup vegetable oil (for frying)
1/4 cup groundnuts (peanuts) for serving (optional)

Instructions:

In a large bowl, combine the ground ginger, chili pepper, paprika, cumin, and salt.
Add the sliced plantains to the bowl and toss to coat evenly with the spice mixture.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
Fry the plantain slices in batches, being careful not to overcrowd the pan, until golden brown and crispy (about 3-4 minutes per side).
Remove the fried plantains with a slotted spoon and drain on paper towels.
Serve hot with groundnuts (peanuts) if desired.

Ghanaian Kelewele is a delicious and spicy snack that’s perfect for satisfying cravings for something crunchy and flavorful. The sweet plantains combined with aromatic spices create a unique and irresistible flavor profile. Whether enjoyed on its own or with a side of groundnuts, Kelewele is a popular street food that offers a taste of Ghanaian culinary culture.

Nigerian Banga Soup

Banga Soup is a rich and savory dish from Nigeria, made with palm nut extract and a blend of spices. This flavorful soup is typically enjoyed with various types of fufu or pounded yam. Known for its deep, aromatic flavor and hearty texture, Banga Soup is a favorite in Nigerian cuisine and a great choice for special occasions.

Ingredients:

1 can (14 oz) palm nut extract (or 2 cups fresh palm nuts)
1 lb beef or goat meat, cut into cubes
1/4 cup palm oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons ground crayfish
2 tablespoons ground pepper (adjust to taste)
2 bouillon cubes
Salt to taste
4 cups water or beef broth
2 tablespoons ground egusi seeds (optional for thickness)
Fresh basil or scent leaf for garnish (optional)

Instructions:

If using fresh palm nuts, boil them in water until soft, then mash and strain to extract the palm nut juice. Set aside.
In a large pot, heat the palm oil over medium heat. Add the chopped onions and cook until translucent.
Add the minced garlic and ginger, and cook for another 2 minutes.
Stir in the beef or goat meat and brown on all sides.
Add the water or beef broth and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes, until the meat is tender.
Stir in the palm nut extract and bring to a boil again.
Add the ground crayfish, ground pepper, bouillon cubes, and salt. If using, mix in the ground egusi seeds for additional thickness.
Simmer for another 10-15 minutes, until the soup has thickened and the flavors have melded.
Garnish with fresh basil or scent leaf if desired. Serve hot with fufu or pounded yam.

Nigerian Banga Soup is a richly flavored and hearty dish that showcases the unique taste of palm nuts. Its deep, aromatic flavor and thick, savory texture make it a comforting and satisfying meal. Paired with fufu or pounded yam, Banga Soup is a traditional Nigerian dish that is perfect for special occasions or a comforting home-cooked meal.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.