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

Other versions of palm nut soup are Ofe Akwu and Abak Atama

Recipe

Ingredients

• 3 Cups Palm Nuts (To make palm nut extract)
• 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
• Bouillon Cubes

Procedure

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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 sieve, 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.

Enjoy your delicious Banga Soup!

• Soups
• Stews and Sauces