Kwacoco & banga soup: traditional recipe, origin and ingredients

Where does Kwacoco & banga soup come from?

Kwacoco banga is the dish of the Bakweri, at the foot of Mount Cameroon. Kwacoco, grated cocoyam steamed in leaves, is served with banga soup, a red palm nut soup with fish and spices.

Other signature dishes of the South-West region: Eru & water fufu, Ekwang, Pepper soup.

What are the ingredients for Kwacoco & banga soup?

For 6 people:

• Kwacoco
• Palm nut cream
• Calabash nutmeg
• Njangsa
• Fresh fish (buy locally)

How do you make Kwacoco & banga soup? Step-by-step recipe

1. Wrap the kwacoco in leaves and steam for 1 h (or reheat the ready-made kwacoco).
2. Bring the palm nut cream to the boil with 1 L water.
3. Add the ground calabash nutmeg and njangsa; simmer 20 min.
4. Add the fish and cook 15 min.
5. Serve the kwacoco with the banga soup.

Tips for a perfect Kwacoco & banga soup

• Canned palm nut cream makes banga soup much easier.
• Simmer long enough for the soup to thicken.
• Add the fish at the end so it stays whole.

What to serve with Kwacoco & banga soup

Traditionally it is served with fresh or smoked fish. It is a dish for traditional Bakweri celebrations.

Where to buy Kwacoco & banga soup ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Kwacoco & banga soup are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions