How to make Banga Soup

Banga Soup is a Nigerian soup that is native 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 izuwo amedi in Urhobo language and izuwo edi in  Isoko language.
Here's the recipe.. Enjoy

Here Are a Few of The Banga soup Spices

* Oburunbebe stick: this brown herbal stick makes a big difference in the taste and aroma of the Banga soup. It is usually added towards the end of the soup making process and left for 10 minutes ,so that the flavour is infused into the soup.Oburunbebe stick can be re-utilized for subsequent cooking.

* Aidan Fruit (Uyayak, Tyko or yanghanyanghan) : The skin of this fruit is used for preparing Banga soup. It is ground to powder and added to soups. The scientific name is Tetrapleura tetraptera.

*Rohojie: this is a tiny brown seed that is ground or pounded with the Aidan fruit to give the banga soup its unique flavour and taste.

*Obeletientien : this is a spice used for garnishing . It actually doesnt add any extra taste to the soup, but helps complete the foods presentation and only a little is used.Dried mint leaves can be used as a substitute. All these spices can be found at the local markets or African stores if you live outside Nigeria.

Banga Soup Ingredients:

*400g of canned Palm fruit pulp/ 500g Palm Fruits
*500g of cooked assorted Meat
*1/2 cup of cooked dried fish
*1/2 cup of cooked stock fish (optional)
*150 ml of Beef stock
*150g fresh fish(optional)
*1 tablespoon of ground Banga Spice (Aidan fruit+Rohojie)
*A handful of Banga spice leaves (called Obeletientien)...use scent leaves or bitter leaf as an alternative
*Oburunbebe stick (brown herbal stick used for Banga soup)
*1 small onion bulb, finely chopped
*1 tablespoonful ground crayfish
*1 stock cube
*Chili pepper or scotch bonnet( to taste)
*Salt to taste

Cooking Directions for Banga Soup

*If you are using fresh palm kernel fruit(nut),Boil for 30 minutes and check to be sure the skin is soft. Then pound lightly in a mortar to extract the oil. Make sure you don't break the nuts,while pounding. Pour in some hot water and strain the extract through a sieve.Put in a pot and boil until it thickens and the oil rises to the top.

*For the canned palm nut pulp, pour into a pot and heat until the oil begins to rise to the top.

*Add the meat stock or water, depending on the consistency you want.The less stock you add, the thicker the soup would be. Leave to boil for 10 minutes.

*Now, add the chopped onions, assorted meat and dried fish. Mix well and add the pepper, ground crayfish , ground Banga spices and stock cube. Cover and leave to cook for 8 minutes.

*Add the fresh fish and the oburunbebe stick , cover and cook until the fish is done.

*Now, take out the oburunbebe stick, rinse and store for another use.( You can leave the stick in the pot and take it out when you are ready to transfer the soup into a container )

*Add the Obeletientien leaves OR scent leaves OR bitter leaf, simmer for 1minute and your Banga soup is ready. ENJOY! There is a video on this article to help guide you on the process. Contact us if you need it.call or whatsapp-08176533409