Authentic Ghanaian Palm Nut Soup with Oxtail, Crab & Smoked Fish |Abenkwan|Banga soup

If you’re craving rich, bold, and deeply satisfying Ghanaian Abenkwan (Palm Nut Soup), you’re in for a treat! In this video, I walk you through every flavorful step of making palm nut soup using juicy oxtail, fresh crab, catfish, smoked grouper, and shrimp—perfectly seasoned and simmered in a rich palm nut base.

We’re keeping it traditional with real Ghanaian flavors and sharing all the little tips that take this soup from good to unforgettable. Grab a bowl of kokonte, rice, or fufu and let’s go!

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🛒 Ingredients & Measurements:

Proteins
• 1.5 kg oxtail (cut into chunks)
• 4 medium fresh crabs (cleaned and halved)
• 500g catfish (cleaned)
• 200g shrimp (peeled and cleaned)
• 300g smoked grouper or any smoked fish of choice

Seasoning & Spices
• 2 tbsp A Kitchen Far Away All-Purpose Spice Mix
• 1 whole prekese (rinsed and broken)
• 2 tbsp fresh ginger (roughly chopped)
• 4 cloves garlic
• 1.5 tbsp sea salt (adjust to taste)

Vegetables
• 3 large onions (2 for blending, 1 for later use)
• 3 fresh tomatoes
• handful green habanero peppers
• handful yellow scotch bonnet peppers

Palm Nut Base
• 800g palm fruit pulp (canned or fresh)
• 4-6cups hot water (for extracting the juice)

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🍴 Serving suggestion:

Best enjoyed with kokonte (aka “Face the Wall”), fufu, or rice.