Nigeria / Soup
Banga Soup
Banga soup is a traditional Nigerian soup made from palm nut extract, typically enjoyed by the Urhobo and Itsekiri people of the Niger Delta. It is rich, flavorful, and often served with starch or other swallow foods.
Ingredients
- raw palm nuts, or 800 ml canned palm nut extract4 cup
- assorted meat, beef, goat meat, tripe500 g
- dried fish, washed and deboned1–2 piece
- stock cube, Maggi or Knorr1
- salt, to taste
- ground crayfish, ground1 tbsp
- onion, small, chopped1
- Banga spice mix, optional but traditional1 tsp
- scent leaves, or substitute with basil
- water, as needed
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
If using raw palm nuts, boil until soft, then pound lightly and extract the juice using warm water. Strain to remove the chaff. If using canned extract, skip this step.
Place the assorted meat and dried fish in a pot. Add chopped onions, stock cube, and salt. Add a small amount of water and boil until the meat is tender.
Pour in the palm nut extract. Add more water if too thick. Stir well and bring to a boil.
Add ground crayfish and Banga spice mix. Allow to cook uncovered on medium heat for 15–20 minutes, or until the oil begins to rise to the top.
Add scent leaves (or basil) and cook for another 5 minutes.
Remove from heat and serve hot with starch, fufu, pounded yam, or rice.
