Banga soup is a popular Nigerian delicacy. It is a delicious soup that’s made from palm fruits extract. This dish is mainly popular in the Niger delta region, among the urhobo and itsekiri people. Banga soup is known for it’s rich, reddish-brown colour and slightly sour taste which the palm fruit extract gives it.
Banga soup usually contains beef, dried fish, crayfish, and other spices. Some people also add periwinkles (tiny sea snails) for extra flavor. The soup is often thick and rich, and it’s enjoyed by many people in Nigeria and beyond. Banga soup is believed to be beneficial to the health by lowering blood pressure and boosting the immune system. So I think it’s safe to say that this soup is healthy.
Ingredients To Make Banga Soup
- 2 cups of palm fruits extract
- 500 grams of assorted meat {beef, chicken, goat meat}
- 200 grams of assorted fish {dried fish, smoked fish, stock fish}
- 2 tablespoons of ground crayfish
- 1 medium onion {chopped}
- 2 seasoning cubes
- 3-4 scotch blended pepper {blended}
- Salt
- Uziza leaves (optional)
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Steps On How To Make Banga Soup
- First of all, cook the assorted meat in a pot with enough water as much as needed. Season your meat with chopped onions, seasoning cubes and salt and let it cook until it’s tender.
- While the meat is still cooking, add your fish in and let it cook for a while till the meat and fish becomes soft, tender and well cooked.
- After the meat and fish are well cooked, add in the palm fruit extract known as the Banga and stir properly. After stirring properly, let it cook on a medium heat for about 25-30 minutes. Also note that you should be stirring after every five minutes to avoid burning.
- After 30 minutes of letting the protein and banga cook, add in the blended scotch bonnet pepper and some ground crayfish and then stir properly and let it cook for another 10 minutes.
- After 10 minutes, let it cool, then taste and see if you need to add more seasoning cubes or salt.
- If you’re using Uziza leaves or any other type of leaf, do well to wash it properly and add it in and let it cook for 5 minutes. After five minutes, take the pot out of heat and let it cool off for a bit.
That’s basically all you need to do to make the delicious Banga soup. Serve this delicious soup with pounded yam or any swallow of your choice and enjoy!
Note that you can adjust the measurements and ingredients based on your preference and the number of servings you need.
Conclusion
Banga soup is a wonderful soup, it tastes absolutely amazing. It has a rich, flavourful taste that goes well with starches like Garri, pounded yam or rice. It’s an easy recipe with the proper guide. Above are the steps on how to make delicious Banga soup.
Also note that, you can use seafood’s like periwinkle and snails to add to it if you desire. If you’re using seafood, then add them in the fourth step while you’re adding the crayfish and scotch bonnet pepper.
If you found this article helpful please share with your family, friends and loved ones and also leave a comment below on the comment section on your experience making this recipe and your favorite starch to go with it. We’ll be happy to hear from you. Enjoy your dish and have a wonderful making !!!
