Mbanga SoupCameroonian Palm Nut Soup
A full-bodied soup built on palm nut sauce and slowly simmered with beef, smoked fish, crayfish, and aromatic seeds. The broth is lush, deeply savory, and ideal for serving with rice or a starchy side that can carry its rich flavor.
Prep
25m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 700gPalm Nut Sauce
- 600gBeef Brisket (cut into chunks)
- 200gSmoked Fish (cleaned)
- 50gCrayfish (crushed)
- 40gNjansang Seeds (ground)
- 170gOnion (finely chopped)
- 12gGarlic (crushed)
- 12gScotch Bonnet Chili (finely chopped)
- 2pcsBouillon Cube (crumbled)
- 8gSalt
- 3gBlack Pepper
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Add the beef brisket to a pot with the water and bring it to a boil at 100°C (212°F). Lower the heat and simmer until the beef is tender.
- 02
Add the onion, garlic, and scotch bonnet chili, then cook until the broth is fragrant.
- 03
Stir in the palm nut sauce and mix well so it disperses into the liquid.
- 04
Add the smoked fish, crayfish, and njansang seeds and simmer gently at about 95°C (203°F).
- 05
Season with the bouillon cubes, salt, and black pepper.
- 06
Continue cooking until the soup is rich, slightly thickened, and the oil rises naturally to the surface.
- 07
Let the soup settle for a few minutes before serving.
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