How to Prepare Banga Soup (Palm Nut Soup)

• Judith Akatugba
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Banga soup is widely renowned in the Niger Delta region of Nigeria, particularly in Delta state. The soup is produced using palm-nut, and the manner of preparation differs from tribe to tribe. Banga Soup goes great with any swallow. The preparation method for Banga soup is as follows:

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INGREDIENTS

• 1.5 litres Palm-nut extract
• 1 medium-size Fresh Catfish or any Fresh Fish of your choice
• 200 grams Assorted Meat
• 2-3 medium pieces Stockfish (panla, okporoko)
• 1-2 medium Dried Fish
• 1/2 Cup Fresh or Smoked Shrimps (optional)
• 1 tablespoon Ground Dried Crayfish or Prawns ( Prawns preferably)
• 1-2 tablespoons Banga Spice
• 1-2 tablespoons Crushed Obeletientien Leaves or Dried Bitter Leaves
• 1 Oburunbebe Stick
• 1 medium Onion chopped
• 2 tablespoons Dried Pepper (Atagungun)
• 1/2 Cup Cup Periwinkles (optional)
• 2 Seasoning Cubes
• 1 teaspoon Salt

INSTRUCTIONS

1. Wash fresh catfish with salt to remove the slime. Alternatively, you can freeze it for a day, leave to thaw, and just rinse with water.
2. Wash and boil the meat with some salt, seasoning and onions. Cook till tender.
3. When the meat is tender, add the dried fish.
4. Add the palm nut extract. Let it boil for 10-12 minutes.
5. Then add the banga Spice, Oburunbebe stick, ground crayfish or prawns, dried pepper, seasoning cube, and salt to taste. Taste for salt and add if needed.
6. Add the fresh Catfish or your preferred fresh fish, fresh shrimps, and periwinkles. Reduce the heat, allow to cook for 7-10 minutes, at this time, palm oil would have settled on the top. Remove some of the palm oil if you find it too oily.
7. Blend your bitter leaves or obeletientien. Add the obeletientien or bitter leaves, stir and combine. Cook for 2 minutes, and turn off the heat.
8. Remove the Oburunbebe stick.

Judith Akatugba

Judith Akatugba

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