My all-time favourite soup has to be the Nigerian Banga Soup because It is one of my native soups. Growing up, our meal timetables have always revolve around this soup, so I had no choice but to develop a penchant for this tasty meal.
So which tribe owns the Banga soup? I can’t really tell, because the Urhobos, Isokos, Ikas, Aniomas and even the Igbos have all lay claims to this delicious palm nut soup. In the Niger Delta it is called Banga soup while the Igbo version of it is called Ofe Akwu. This soup can be eaten with Starch, Garri, Fufu, semo, Pounded Yam and Plantain but the Igbos eats theirs with rice.
We have different type of Banga soup depending on the meat/fish used in cooking it and this includes fresh fish (catfish, shrimp, and periwinkle), dry fish, chicken, bush meat, goat meat and a lot more.
Below is the recipe for this mouthwatering soup.
Ingredients for Banga Soup
Palm Fruits or tinned Palm Fruit Concentrate
Beef or catfish
Dried crushed bitter leaves
2 medium onions
Salt and Chilli Pepper (to taste)
1-2 big stock cubes
1. Extract the palm fruit concentrate from the palm fruits.
2. Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the soup. If you notice that the Banga Soup is watery, cook till the soup has thickened to the consistency you like.
3. Cut the remaining bulb of onion. Pound the onion and the local spices in a mortar and set aside. You can also grind them with a dry mill. Add the mixture to the soup to give that unique Banga aroma and taste.
4. Now, add the beef or fish, stock, and pepper and leave to boil very well.
7. Add the dry leaves or other vegetable and salt to taste. Leave to simmer for about 2 minutes. The Banga Soup is done. Serve with Starch, Garri, Semolina, or Pounded Yam.