Finger licking goodness, a delicacy of the Deltans of the South – South of Nigeria. Made from creamy palm nut extract and brought to life by mix of exotic spices, and fresh water fish banga soup is one king of a soups.
One of my aunts had a Nanny, Mama Onome who would make a big batch of banga soup and store in the fridge for us to eat. The woman made it look so easy to make, my first time making it especially since I was make the palm nut extract myself I realised how much work it was. You don’t have to make the palm nut extract, buy the canned ones. The rest is a breeze. See how good it looks, It tastes great too
• 3 Cups Palm Nuts
• 1.5 kg Fresh Fish e.g Tilapia or Croaker (I used frozen Cod fish).
• 1 Oburunbebe Stick
• I tbsp Scotch Bonnet (less or more depending on how much heat you can take)
• 1 tsp Banga Spice (this a mixture of the exotic spices that make banga soup what it is, I won’t even attempt to spell the spices cause I would get it wrong)
• Smoked Prawns
• 1 Cup properly washed and cleaned periwinkle in shell
• Smoked Catfish
• *Fresh Prawns (optional)
• Stock Fish
• 1 tbsp dried crushed Bitterleaf or Obeletientien Leaves.
• Salt and Bouillon Cubes to taste
To make Palm nut extract.
▪Boil Palm nuts till the skin is tender and pliable.
▪In a mortar pound till the skin falls off from the kernel.
▪Add about 3 cups of warm water and rinse the pulp, using a mesh seive, strain the liquid and collect in a pot.
Making Banga Soup
– Place Palm nut extract on heat , add the oburunbebe stick and allow it to heat up.
– Add Blended pepper, stock fish, smoked fish, smoked prawns, banga spice, salt and seasoning. Bring it to boil.
– Add Fresh fish and let it cook till done. Don’t use a spoon to stir the pot just shake it. Turn the heat down. Add washed periwinkles, fresh prawns if you are using any. Then add the crushed dried leaves, I used Obeletientien
* I learnt a tip when Dunni was in my kitchen not to over cook Banga after all the spices have been added as it tends to taste over salted.
• You know your soup is ready when some oil starts to float at the top.