Mbanga Soup

Preparation

1. Heat the vegetable oil in a large pot over medium heat, then add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic, ginger, and hot pepper if using, cooking for 1 minute until fragrant.
2. Add the cubed beef or pork to the pot with the aromatic base, stirring gently to coat with oil. Cook for 6-8 minutes over medium heat until the meat begins to release its juices and the broth becomes fragrant. Add the tomato paste and cook for 2 minutes while stirring constantly.
3. Add the chicken or beef broth, salt, black pepper, and smoked or dried fish to the pot, stirring well to combine. Bring to a boil, then immediately reduce heat to low, cover with a lid, and let simmer for 30-35 minutes until the meat is tender and the fish has infused its flavor throughout the broth.
4. Add the palm nut pulp or canned palm nut cream to the pot, stirring thoroughly to incorporate and create a rich, creamy, reddish-orange soup. Continue simmering uncovered for 20-25 minutes, stirring occasionally, until the soup becomes thick and unified in color, with the palm nut flavor fully developed and permeating the broth. The soup should coat the back of a spoon.