Banga Soup

Preparation

1. Soak the stockfish in warm water for at least 2 hours beforehand to rehydrate. Clean and debone the smoked fish. Set aside. Season the assorted beef with onion, salt, and bouillon cube. Cook with enough water for 25–30 minutes until tender. Reserve the stock.
2. Pour the palm nut concentrate into a large pot. Dilute with the reserved meat stock and enough warm water to make approximately 1.2 liters of liquid. Stir to break up any lumps. Place over medium heat uncovered — Banga soup tends to foam and boil over, so do NOT cover the pot and do not walk away. Keep a wooden spoon across the pot opening to help prevent boil-overs.
3. Bring to a boil and cook uncovered for 15 minutes, stirring occasionally. The soup will thicken and deepen in color as it cooks. Add the Banga spice mix and the oburunbebe sticks. Stir well. Add 1 tablespoon at a time of Banga spice — it can make the soup bitter if too much is added; taste as you go.
4. Add the cooked assorted meats, stockfish, smoked fish, ground crayfish, and blended/whole scotch bonnet peppers. Season with salt and remaining bouillon. Stir gently to avoid breaking the fish.
5. Reduce heat to medium-low and simmer for 15–20 minutes, stirring gently every 5 minutes. The oil should rise to the surface and the soup should be thick and well-flavored. Season the fresh catfish lightly with salt and add it to the soup. Cook for a further 10 minutes. Add periwinkles (if using) in the last 5 minutes.
6. Add the beletete leaves (or dried basil/scent leaves) in the final 2–3 minutes. Stir and simmer gently. Taste and adjust salt. Remove the oburunbebe sticks before serving. Serve hot in clay pots for the most authentic experience.