Delta-Style Banga

Before you start

• Hydrate the dried fish.

  Stockfish and dried catfish are non-negotiable for authentic flavor, but they need time. Soak them in boiling water for at least 30 minutes to soften before you even think about turning on the stove, then wash and debone the catfish thoroughly.

Ingredients

• beef chuck1 lb
• honeycomb tripe1/2 lb
• stockfish cutlet1 med
• smoked dried catfish1 med
• red onion1 small
• seasoning cubes2 small
• canned palm nut concentrate28 oz
• meat stock and warm water3 cup
• ground dried crayfish3 tbsp
• Scotch bonnet peppers2 med
• Banga spice blend1 tbsp
• Oburunbebe stick1 small
• fresh catfish steaks1 lb
• dried Beletete leaves2 tbsp

Method

1. 01

   Build the umami broth.

   In a medium heavy-bottomed pot, combine the beef, tripe, soaked stockfish, chopped onion, 1 seasoning cube, and a pinch of salt with just enough water to barely cover the meat. Bring to a boil and cook until the beef is tender, then remove the meat and stockfish with a slotted spoon, strain and reserve the stock, and throw the onions away.

2. 02

   Awaken the palm extract.

   In a large heavy pot or Dutch oven, pour in the thick palm nut concentrate and gradually whisk in 3 cups of your strained meat stock and warm water. Place over medium-high heat.

3. 03

   Execute the uncovered boil.

   Bring the diluted palm extract to a vigorous boil and leave the pot completely uncovered. Covering traps steam and ruins the emulsion; you want the liquid to reduce openly until spots of red palm oil separate and float to the surface.

4. 04

   Infuse the homeland spices.

   Lower the heat to medium and return the boiled meats, stockfish, and the washed, deboned dried fish to the pot. Stir in the blended Scotch bonnets, ground crayfish, the remaining seasoning cube, the ground Banga spice, and drop the whole Oburunbebe stick right into the center to weave its woody magic into the base.

5. 05

   Finish with a delicate touch.

   Gently slide the fresh catfish steaks into the bubbling soup and absolutely do not stir, or you will break the delicate fish into porridge. Hold the handles and gently swirl the pot back and forth, simmering for 5 minutes until the fish is cooked through, then sprinkle the crushed Beletete leaves over the top in the final minute to cut the rich sweetness of the palm oil.

Notes

• Respect the onion rule.

  True Delta Banga has a smooth, silky texture and relies purely on native botanicals. Onions are used only to boil the meat and must be discarded; leaving them in interrupts the pure palm flavor and causes the soup to spoil faster.

• Source the unfindables.

  Standard supermarkets supply the beef and basic seasonings, but a trip to the local African grocer is mandatory for the Banga spice blend (Ataiko and Irugeje seeds), Oburunbebe stick, Beletete, dried crayfish, and palm nut concentrate (look for Ghana Fresh or Trofai).

• The Beletete workaround.

  If Beletete (Bush Apple leaf) is impossible to find, a mix of standard dried oregano with a pinch of dried mint accurately replicates the earthy, slightly bitter herbaceousness required at the end.

• Save the stick.

  Do not throw away the Oburunbebe stick. Once you are done eating, pull it out, rinse it, let it dry, and keep it for your next batch.