How To Make Tasty Banga Soup
Although Banga soup came from Delta, it is quite loved and has been adopted by other tribes. This is the best Banga soup recipe to make your at home
Like culture in Nigeria, most things have their origin in different parts of the country, and Banga soup is no different. The soup originated from the Niger-delta people of the south-south, the Urhobo ethnic group of Delta State to be precise. The best Banga soup recipe resides with them. In the same crisscross pattern with which Nigerian cultures move, Banga soup has been adopted in different parts of the country. Urhobo people refer to Banga soup as oghwo amiedi, while their neighbours the Isoko people call it izuwo ibiedi. Igbo people adopted the soup as ofe akwu, altering just enough to make it theirs.
If you’re to follow the recipe of Isoko and Urhobo people in the preparation of Banga soup, you’ll need ingredients like oburunbebe spices, beletete leaves, and plenty of fish. The fish part is expected because most delicacies coming out of the Delta region contain plenty of aquatic animals that give them a distinct fingerprint. This is because they are blessed and surrounded by water, so things like shrimps, prawns, and periwinkle are readily available to them. For people who cannot lay their hands on beletete leaves, though, you can replace them with either one of scent leaves or bitter leaves.
Best Banga soup recipe
- 1500grams Palm-nut Extract
- Any assorted meats of your choice
- 1-2 Medium Dried Fish or Catfish
- 1 Medium size Catfish or any preferred fresh fish
- 2-3 Medium Pieces Stockfish (Panla, Okporoko)
- 1/2 Cup Fresh or Smoked Shrimps (Optional)
- 1 Tablespoon Ground Dried Crayfish or prawns (use Prawns preferably)
- 1 Medium onion chopped
- 1-2 Tablespoons Banga Spice
- 1-2 Tablespoons Crushed Dried bitter leaves or Obeletientien leaves
- 1 Oburunbebe stick
- 2 Scotch bonnet (Atarodo)
- 1/2 Cup Periwinkles
- 2 Tablespoons dried pepper (Rodo or Atagungun)
- Bouillon cubes
- Salt to taste
- If you’re using Catfish, glut and clean very well. Use salt to wash away the slime.
- Time to boil your meats. Boil with bouillon cubes, onions, seasoning, and salt. Start with the tougher meats and add the softer ones as you boil. Offals should be boiled separately.
- Add your dried stockfish and blended Scotch bonnet when it’s tender. Boil until the stockfish is tender, then add smoked fish and turn off the heat. Let the remaining heat simmer it.
- Move your palm extract to a big pot. Dilute with hot water if you’re using the tinned extract. They’re thick. The water should be twice the amount of the extract. Place on minimum heat and mix to dissolve well. Do not cover the pot. Let it boil for 10 to 20 minutes.
- Then put your Oburunbebe stick, Banga Spice, dried pepper, ground crayfish or prawns, knorr cube. Then salt to taste. Be careful with the addition of salt and banger spice. Too much of the spice will make the soup bitter.
- Add fresh fish, catfish, shrimps, and periwinkle. Cook for 7 to 10 minutes until palm oil settles on top.
- Then add bitter leaves or Obeletientien and turn. Let it cook for another two minutes and turn off the heat. Let the remaining heat do the rest.
- Remove the Oburunbebe stick and you have your Banga soup.
Banga soup can be served with eba, semo, fufu, and wheat.