How To Cook Banga Soup
Banga Soup is a native soup to the Niger Delta. It is commonly eaten with starch, pounded yam, semolina, garri and fufu.The palm oil used in Banga Soup is different from the red palm oil used in Nigerian food recipes. Palm Oil used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water and it contains less saturated fats.
Ingredients for Banga Soup
- 1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate
- Dry Fish
- Vegetable( Scent Leaves or dried bitter leaf)
- 2 medium onions
- 2 tablespoons ground crayfish
- Salt and Chilli Pepper (to taste)
- Ogiri Okpei (Iru)
- 1-2 big stock cubes
- Open the tin of palm fruit concentrate and set aside.
- Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.
- Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Stew its unique aroma and taste.
- Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.
- Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice come red oil at the surface.
- If you think that the soup is watery, cook till the soup has thickened to your preferred consistency. Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.
- Add the scent leaves or other vegetable and salt to taste.
Serve with white, Garri, Semolina, Amala or Pounded Yam