Nigerian Banga Soup with Palm Fruit, Beef and Traditional Spices

1. 1

   In a pot, boil the beef with chopped onion, salt, and seasoning cube until tender.

2. 2

   Add the palm nut extract and water to the pot, stirring to combine.

3. 3

   Incorporate the ground crayfish, ground pepper, and scotch bonnet peppers.

4. 4

   Simmer the soup for 30 minutes over medium heat, stirring occasionally.

5. 5

   If using, add bitter leaf and cook for an additional 5 minutes before serving.

Per serving