Banga Soup
A beloved comfort food cherished for its rich, velvety texture and unmistakable umami taste.
Ingredients
- 1 kg palm Fruits or 800g tinned Palm Fruit
- Dry Fish
- Dried crushed bitter leaves
- 2 medium onions
- 2 tbsp ground crayfish
- Salt and Chilli Pepper (to taste)
- Ogiri Okpei (Iru)
- 1 big stock fish
Instructions
Before you cook the Nigerian Banga Soup
- Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
- Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.
- Cut the remaining bulb of the onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.
Cooking the Banga
- Set the pot of palm fruit extract on the stove and start cooking at high heat.
- Leave to boil till you notice the red oil at the surface of the Banga Stew.
- If you think the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
- Now, add the beef, dry fish and stock, onions, crayfish and pepper and leave to boil very well.
- Add the dried crushed bitter leaves and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is ready.
- Serve with Starch, Garri, Semolina, Amala or Pounded Yam.
Tried this recipe?Let us know how it was!