- 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
- 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.
- Wash and boil the meat with some salt, seasoning and onions. Cook till tender.
- When the meat is tender, add the dried fish.
- Add the palm nut extract. Let it boil for 10-12 minutes.
- 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.
- 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.
- Blend your bitter leaves or obeletientien. Add the obeletientien or bitter leaves, stir and combine. Cook for 2 minutes, and turn off the heat.
- Remove the Oburunbebe stick.
