Banga Soup (Niger-Delta Style)

Name: Banga Soup (Niger-Delta Style)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: African
Ingredients: 800 g palm fruit concentrate; 1 tablespoon banga spice (you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill); 1-2 tablespoons Beletete leaves; 1 Oburunbebe stick; 6 medium size fresh catfish steak (washed and gutted); 800 g assorted beef (I used shaki, ponmo and cow-leg); 1 cup fresh shrimps; ½ cup dried prawns; 2-3 scotch bonnet (blended); 1 cup dried cod (panla washed and shredded); 1 cup periwinkle (optional); 2 Seasoning cubes or use as desired (about 1 teaspoon stock powder); Salt to taste; 1 small onion; 1.6 litre water (that includes the quantity of beef stock used)

Instructions

Prep:10minCook:40min

Nigerian banga soup is a quick and delicious Niger-Delta style palm nut soup. It is very easy to make and packed full of flavour from the herbs and spices used in making it. You can have this soup from your kitchen to the table in 30 minutes, it is very similar to Ofe Akwu recipe (Ibo style) but they use different spices. Banga soup is popularly eaten with starch but I love mine with pounded yam or Eba.

Updated at: Thu, 17 Aug 2023 05:16:06 GMT