How to make Banga Soup
Banga soup is indigenous to the Deltans but also loved and enjoyed by both People from Edo state and all of the Niger Delta.
This is not banga stew but they are both made with similar ingredients. Banga stew is native to the Igbos and usually served with boiled white rice. While banga soup (as in this case) goes with starch, eba, fufu or pounded yam.
The two are prepared the exact same way; the difference is just the spices. This recipe will, in the next few minutes shows you exactly how to make Banga soup.
You can use any combination of meat for this soup or just use plain red meat.
Ingredients | Serving:
- Fresh prawn [oporo]
- Fresh Palm Fruits (Banga)
- Medium sized dry fish / smoked fish
- Red scotch bonnet pepper “Ata rodo”
- Oburunbebe Stick (Banga stick)
- Dried Beletientien leaves or
- Thinly sliced bitter leaves
- 3 cubes of knorr
- Salt to taste.
All of these spices and ingredients can be purchased from any Nigerian local market. For the spices and banga stick, ask those women that sell traditional roots and herbs like zobo leaves and dogoyaro.
Steps in Making Banga Soup
You should use crushed dried beletientien leaves, also called atama leaf in Efik or thinly sliced bitter leaves.
Start by grinding the spices. Add them all together (ataiko, Irugege and a cup of crayfish), blend to powder. Blend the pepper also. Wash the dried or smoked fish and remove center bones.
Wash and precook the prawn, use half cup of water, a cube of maggi and a pinch of salt.
Step 4: Precooked meats, wash properly and use two cubes of knorr and a pinch of salt. Cook the meat until it becomes soft, easy to chew and the water is almost dried. Add salt to taste and allow another three minutes.
Step 5: Boil the palm fruit till it is soft, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice. You will need about 7-10 cups of that palm fruit juice for this cooking. It should be thick.
Step 6: Use a sieve to strain the extract into your cooking pot, allow to boil for 15 minutes with the pot half-covered. It should be a lot thicker now.
Step 7: Add the cleaned dried fish, ground (crayfish, ataiko plus irugege), oburunbebe stick, precooked meat, ground pepper and salt to taste. Cover and allow another 10 minutes.
Step 8: Add the crushed dried beletientien leaves or thinly sliced bitter leaves, precooked prawn, periwinkles and one cube of knorr. Stir, cover and allow to simmer for 3 minutes. This is how to make the popular banga soup that is loved and made by the Deltans.
Serve with starch, eba, fufu, or pounded yam.
Source: All Nigerian Foods