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Writer's pictureLola King

BANGA SOUP IN 45 MINUTES



Banga Soup is a Palm nut extract made with delicious seasonings that create the most amazing pot of soup. Banga Soup originates from Delta State in Nigeria and although other ethnic groups have there own versions of Banga soup, in fact named differently, everyone appropriates Banga with the Delta State people.



That being said, making Banga soup is a huge labor of love, it is quiet laborious and time taking. I know a lot of people that would not have it any other way. In fact growing up my mum made this soup from scratch when ever she made it hence it was only made on rare occasions. Innovation has made our lives easier and we don't have to make it from scratch, the hardest part of the work has been done to extract the palm nut and made into a paste, so cook time in cut by almost 3 hours. With my recipe, Banga soup is ready in 45 mins; prep time included.


Banga Soup is usually paired with Starch, how ever it can be eaten with almost any swallow, rice, boiled yam, potatoes and plantain. I like to make my Banga soup with seafood, particularly catfish; both fresh and smoked.


Watch recipe video below

Ingredients

  • Banga Extract- 500g Tin

  • Cat fish (fresh)- 2 medium sized

  • Smoked Cat fish- 2 whole medium sized

  • Smoked Prawns- 12 large pieces

  • Ground Crayfish- 1/2 cup

  • Benetietie- 2 Tbsp

  • Banga Stick- 1 stick as sold

  • Banga Spice- 2 tsp

  • Yellow pepper or habanero- 2 large

  • Onions- 1 small

  • Shrimp stock cube- 2 large cubes

  • Salt- to taste

  • Hotwater- 500g


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What makes you tick? I love life, I love love and I love food and I want to share all about it with you, inspiring you to live your best life and achieve your highest potential in my own little way.
thegirljustlovestocook is truly my own little passion project, thanks to my love for cooking, there will be a lot about food and everything else. I hope you enjoy the unique content I have to offer.  Read on and enjoy!

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