How to Prepare Nigerian Banga Soup

Filed in Cooking Tips, Food, How To by on January 14, 2021 0 Comments

How to Prepare Nigerian Banga Soup will be discussed in this article. We hope you read and learn How to Prepare Nigerian Banga Soup.

Banga soup is a delicious soup with origins in the South-Eastern part of Nigeria. It is also called ofe akwu by the Igbos and abak in Akwa Ibom and Cross River.

How to Prepare Nigerian Banga Soup

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How to Prepare Nigerian Banga Soup

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Banga or akwu means palm fruits or nuts. The soup is made with a raw extract from palm fruits or nuts. Read on to learn how to make this scintillating and mouthwatering Nigerian soup.

Recipe for Nigeria banga soup

Read Also: How to Prepare Nigerian Egusi Soup

Here are ingredients for preparing banga soup:

  • Palm Fruits
  • Beef
  • Stockfish
  • Dry Fish
  • Periwinkle
  • Crayfish
  • Pepper (preferably dry)
  • Vegetable: Actually you can use any vegetable to prepare banga soup. But the most commonly used vegetable is atama leaf.
  • Salt
  • Onions
  • Seasoning cubes

Read Also: How to Prepare Nigerian Ewedu Soup

How to Prepare Nigerian Banga Soup 

Here are the Procedures on How to Prepare Nigerian Banga Soup:

  1. Wash your palm fruits well and steam them well. When the palm fruit gets soft, drain it out of the water
  2. Pour the fruits into a mortar and use a pestle to pound the fruit. Pound the fruits until the shaft come off the nuts. Scoop them out into a bowl.
  3. In the meantime, boil some water. Pour some reasonable amount of the hot water into the pounded fruits. You should know that the amount of water used here determines the thickness of your soup.
  4. Use a spatula to mix and blend the water with the crushed palm fruits. Sieve out the nuts and the shaft and pour the oily water into the pot you will use to cook.
  5. While steaming the palm fruits, wash, season, and steam your meat. Use as little quantity of water as possible. Wash and cut your ponmo or cow skin into small pieces and add them to the pot of steaming meat when the meat is halfway done.
  6. Wash your stockfish and add it to the pot of meat. Shred and wash your dry fish and add it to the meat when it is almost done.
  7. Wash and chop your vegetable. If you are using atama, you need to chop them into tiny and slim shreds.
  8. Grind your crayfish as well as the pepper.
  9. Put the pot with the palm extract on fire and cook it at high heat. Let it boil until the water becomes thicker and red oil starts appearing on the surface. If you feel the banga stew is not thick enough, you can let it cook much longer.
  10. Alternatively, banga soup can be prepared with already processed banga concentration. This comes in a can. Just open it and pour it into the meat pot when it is done. Keep adding water to the pot until you obtain your desired consistency.
  11. Leave it to cook for some minutes before you continue with the rest of the procedure.
  12. Add your steamed beef and the rest to the soup on fire. Also, add your pepper and crayfish and seasoning and stir. Cover the soup and leave it to boil for about 3 minutes.
  13. Add your vegetable and let it cook for another 2 minutes. Bring down your soup and serve hot.
  14. Banga soup in Nigeria can be served with foo foo, eba, semo, wheat meal, or white rice.

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