Banga Soup (Palm Kernel Soup)

Warning to the brave: Banga Soup is labor intensive. It takes time as well.
But as Nigella says: "So much is written about the need to reduce the time we must spend cooking, it's as if the kitchen were a hateful place, almost an unsafe place, and that it must be only reasonable for us to avoid it. I love food, I adore being in the kitchen and I am happy to cook"

There is no avoiding the kitchen if you wish to make banga soup from scratch. The many steps required to wash, boil and pound the palm kernels are just the beginning. One must then separate the flesh of the kernel from the oil, make stock before arriving at the final destination: the amalgamation into a delicious soup.

Palm Kernels

Banga Soup
For 4 to 6 people
Ingredients

• 400 g fresh palm kernels
• 300 g beef cubes
• 1 large onion, chopped
  
• 1 large piece of dry fish
• 2 peppers, chopped finely
  
• Salt to taste
  

Preparation

Stock

1. Bring 1 l of water to boil
2. Add meat, dry fish, pepper and salt
3. Lower the fire and simmer for about 30 mns (more if the meat you are using is tough)
   

Banga

1. Bring 1.5 l of water to boil
2. Add the palm kernels and boil until soft. This will take 1 hr or more.
3. Sieve the kernels, throw the water away
   
4. Put kernels in a mortar and mash with a pestle in a circular motion to remove skin and flesh from the kernels. A large black seed will emerge as the flesh and fibers give way. This can be a bit of a workout.
   
5. Remove the kernel mush from the mortar and add boiling water ( about 1 l). Use a wooden spoon to stir vigorously to make sure all flesh and oil have mixed with the water. Once it cools down a bit, you can use your hand. It is more effective.
6. Sieve the mixture into a pot and put the liquid back on the stove. Bring to boil, lower heat to simmer for 20 mns.
7. At this point, you can take this sauce and pour directly into the pot holding the stock. Simmer for 10 mns until the soup thickens a bit OR
8. Alternate ending: You can reduce the fat content by removing the oil that has gathered atop your sauce. You have just made some palm oil, by the way. The remaining sauce can now be poured into the stock pot. Simmer for 10 mns until the soup thickens a bit.
9. Ready to serve with the swallow of your choice.
   

Note: Palm Kernel photo from istockphoto.