Banga Soup is a very popular Nigerian Palm nut soup. It is very easy to make and packed full of flavour from the herbs and spices used in making it. Banga soup is popularly eaten with starch but you can eat it with pounded yam or Eba. Banga Soup is common in the Niger Delta, the South East and South-South parts of Nigeria.
Here is how to prepare this lovely meal,
Ground Crayfish (half cup)
Larsor Beef Seasonings
Fresh palm fruits (Banga)
Tiger Chili pepper powder
Red scotch bonnet pepper “Ata rodo”
Ataiko (1 teaspoon)
Irugege (1 teaspoon)
Oburunbebe stick (Banga stick) (1)
Crushed dried atama leaves (beletientien leaves) or dried bitter leaves
Start by grinding Ataiko, Irugege, and a cup of Crayfish to powder. Wash your dry fish with warm water and set aside.
Boil the palm fruit for 20 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice. Don’t add too much water, you want it thick. You will need about 7-10 cups of that palm fruit juice for this soup. It should be thick.
Cook the meat with Vegeta Onion, Larsor Beef Seasonings, Salt until it becomes soft, easy to chew and the water is almost dried and set aside.
Use a sieve to strain the extract into your cooked meat.
Add the cleaned dried fish, ground crayfish, ataiko, irugege, oburunbebe stick, Tiger Chilli pepper, and salt to taste. Cover and allow another 10 minutes. You can add a little water if it is too thick.
Add the crushed dried Beletientien leaves, and add salt to taste. Stir, cover and allow to simmer for 3 minutes. Remove the Oburunbebe stick and serve with any swallow of your choice.
Now our popular Banga soup is ready. Do give this Banga soup a try, you’ll absolutely love it! If you do, please don’t forget to leave feedback, it’s always a pleasure reading from you.