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Mbanga/Palmnut Soup

Mbanga/Palmnut Soup - a West African soup made from heavily pounding the palm nut fruit to extract the palm nut fruit pulp simmered in assorted meat, spices and bitter leaf or spinach. So rich and hearty!
Course Main
Cuisine African
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 -6
Calories 275kcal
Author Imma


  • 1 can of concentrated pulp
  • 2 pounds meat
  • ½ pound smoked fish
  • ½ cup crayfish
  • 1 tablespoon Maggi or bouillon granules
  • 1 cup chopped spinach


  • In medium –sized sauce pan boil meat seasoned with salt( garlic salt ), smoked paprika, pepper , onions until tender approximately 30 -40 minutes. You can shorten this process in half by using a pressure cooker. Reserve chicken stock.
  • Pour contents of palm nut cream concentrate into a large pot. Add the meat stock (about 3- 4 cups) smoked fish, meat, crayfish, Maggie and salt. Bring to a boil and let it simmer for about 15-20 minutes
  • Throw in the chopped spinach, adjust for soup consistency. Simmer for 2 for minutes.
  • Adjust for salt and pepper.


Calories: 275kcal | Protein: 52g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 171mg | Sodium: 500mg | Potassium: 898mg | Vitamin A: 630IU | Vitamin C: 3.9mg | Calcium: 32mg | Iron: 1.4mg