Made from the fruit of the African oil palm, Mbanga soup is Cameroon's version of West Africa's palm nut (or palm butter) soup. In Africa, use fresh palm nuts; out of Africa, use canned palm nut pulp.
- fresh palm nuts, or canned palm nut pulp (also called palm soup base sauce graine, noix de palme, or cream of palm fruit)
- one-half pound fresh fish, cleaned and cut into pieces
- one onion, chopped
- one clove garlic, minced
- salt and pepper to taste
- one beef bouillon cube or one or two Maggi® cube
- one hot chile pepper, cleaned and chopped (optional)
- one pound smoked or dried fish (stockfish or similar), skin and bones removed, rinsed with water
- two tablespoons dried prawns or dried shrimp, ground into powder
- If using fresh palm nuts, process them as described on the Moambé Sauce / Nyembwe Sauce recipe page.
- In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube or Maggi® cube, and chile pepper (of desired). Reduce heat, and simmer for ten minutes.
- Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another ten minutes.
- Add smoked or dried fish and dried prawns or shrimp. Simmer for another ten minutes or until soup is thickened to your liking. Adjust seasoning.
- Serve over boiled Rice, Yams, or Plantains; or Fufu.