Banga Soup

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 soup.

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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

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Recipe

Ingredients

•   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

Procedure

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.

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To make 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.

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–    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.

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Delicious like kilode!

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Starch and Banga Soup. Totally delish!

 

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13 thoughts on “Banga Soup

  1. Ihuaku May 14, 2015 / 9:12 pm

    Wow… Looks really delicious! Would love to try it & thanks for sharing.

    Like

  2. dauda sabdat May 14, 2015 / 10:22 pm

    were nd how do i get d ingrident

    Like

    • Ounje May 14, 2015 / 10:32 pm

      Ask from people who sell ingredients for Igbo soups

      Like

  3. Omy May 15, 2015 / 8:08 am

    Thanks for the recipe.i will try this weekend

    Like

  4. destiny May 15, 2015 / 5:22 pm

    love reading your blog for interesting recipes! u should do a recipe on how to make nigerian peppersoup. Would love that!

    Like

  5. destiny May 15, 2015 / 5:24 pm

    u should do a nigerian peppersoup recipe! I love reading your blog, keep up the good work!

    Like

  6. Afinotan Franca June 14, 2015 / 11:24 am

    Pls, let me know the scientific name of iregejie, banga soup spice. Thank you.

    Like

  7. Divine July 3, 2015 / 5:56 pm

    Babes Omolabake, thanks for the recipe. Just made mine now. Wish I could post some pics for you to see. Good bless you loads!

    Like

  8. Lois March 1, 2017 / 9:33 pm

    I love and really crave banga soup. My only challenge is how to get the Oburunbebe stick and banga spice. Good work dear, keep it coming.

    Like

    • Ounje April 2, 2017 / 11:06 am

      If you live in Nigeria and you have a market where there are women who sell spices for igbo and south south soups, you’d get from there. Or check your local African foods store.

      Like

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