HOW TO PREPARE BANGA SOUP

     Banga soup is a Nigerian soup that is indigenous to the southern parts of Nigeria. It is very similar to the Igbo’s ofe Akwu but the additional spices used for preparing banga soup, makes it differ in taste and

aroma.

     Banga soup is known by several names, it is called amiedi, in Urhobo language and Izuwo edi in isoko

language.

     Banga soup is commonly eaten with various recipes like starch, pounded yam, semolina, garri and

fufu.

     It can be cooked plain and thick. It is very healthy. The oil is fresh unprocessed palm oil. The thickness of  washed banga depends on the quantity of water used

to wash it.

    

Here is the recipe ------ enjoy

                    BANGA SOUP INGRIDENTS

•             400g of camped palm fruit pulp / 500g palm fruit.

•             Fresh (Cat fish)

•             1 table spoon of grinded banga spice (Aidan fruit + regojie)

•             A handful of banga spice leaves (called obeletientien)

•             Scent leave or fresh lime leave

•             1 small onion bulb (finely chopped)

•             1 stock cube

•             Chili pepper

•             Salt to taste

•             Table spoon of tyko ground

•             Grinded Cray fish (optional)

•             Periwinkle (Optional)

     You may be wondering where I would get these spices from.  Well, besides the difficulty in sourcing,

local spices can be quite tricky to combine. So if you find a trusted seller whether at home or abroad, ask

them to blend all the spices for you or buy pre packed banga spices from any African or Nigerian food store.

     N/B I would advise you make a very small batch for starters, to test potency of the pre packed banga spice.

BEFORE PREPARATION:

•             Wash the fresh fish with warm water.

•             Grind the spices.

•             Wash the scent leave

 

                  METHOD OF PREPARATION

1.            Put the palm oil fruits / palm fruit in a pot add water and cook until tender. When done, take out the palm fruit while still very hot (it is easier to extract the concentrate when fruit is very hot) put

in a mortar and pound until the seed is separated from the chaff/Skin. Gather everything in a bowel or pot then adds water. Wash thoroughly and filter into a clean pot.. Heat up the extracted banga concentrate until it starts to thicken.

2.            Add the fresh fish and allow to boil for two minutes

3.            Add all the grinded  spices

4.            Add the onion, salt, stock cube and finally the scent leave or fresh lime leave. Allow it boil for

some minutes.

      wow!!! Our soup is ready to serve. Remove from heat and serve with the cooked starlet, Eba (Garri) or fufu.