Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, banga soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch. This Banga soup is one of many delta state soups in Nigeria. While it is indigenous to the Deltas, it is also loved and enjoyed by both People from Edo state and all over the Niger Delta states.
Banga Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Banga Soup is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook banga soup using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Banga Soup:
- Prepare Palm nut (Banga)
- Get Bitter leaves (dried)
- Make ready Local spices (Banga spices)
- Take Cat fish (dried n fresh)
- Take cubes Salt and seasoning
- Prepare Crayfish
- Take Perewinkle
- Make ready Assorted meat (any choice)
- Prepare Pepper (blended)
All it takes is an assortment of spice flavorings, an assortment of meat and. Palm nut soup is a soup made from the palm fruit common to the African community. In Ghana, palm nut soup is called abenkwan. In Nigeria, it is called banga soup, ofe akwu, oghwo amiedi, or izuwo ibiedi.
Steps to make Banga Soup:
- Wash Ur palm nuts and boil till soft then pound with a mortar to separate the kernel from the oil shaf and then out the pounded Banga fruit in a boil and add hot water to it so the oil can come out properly then with a tiny holed sieve extract it and put in a pot and place on high heat.
- Wash and steam Ur meat, fish and what ever protein you are adding with onion, salt, pepper, cubes and salt till done.
- Put dry bitterleave and dry atama leaves to the Banga so they boil together, pound a bit of the other aromantic spices together, add water and extract it with a sieve then add it to the boiling Banga, allow to boil dry a bit then add the meat stock, seasonings, meat, dry fish, perewinkle, crayfish, pepper etc except the fresh fish so it doesn't melt much.
- Allow to boil, everything added helps it thicken as it's boiling, after some minutes you can then add the fresh fish to boil along. When thickened to prefered pace then take off fire and serve into your clay pot and cook a bit more, gives it an earthen taste (Nature's vitals) make Ur preferred swallow and enjoy meal.
In Ghana, palm nut soup is called abenkwan. In Nigeria, it is called banga soup, ofe akwu, oghwo amiedi, or izuwo ibiedi. The delicacy is used to accompany other dishes such as fufu, banku, rice and so on. Banga Soup is a very popular Nigerian Palm nut soup, it's a Delta/Urhobo favourite. The preparation method of Banga soup varies from tribe to tribe.
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