Banga soup is Delta cooking at its best. The base is extract pressed from palm fruit, which is what gives the soup its heavy orange colour, its silky body and the faint tang you notice on the first spoon.
Traditional banga spices carry it from there, aromatic and warming, with a medium heat rather than a sharp one. It is eaten most often with starch, though eba, semovita and pounded yam all suit it, and rice is a common shortcut at home.
The container charge has been added to the price shown. Order banga soup online for pickup or delivery in Kigali, or eat it hot at Jollof Bistro in Remera.
