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
Comments