Nigerian Banga Soup (Niger-Delta way) By My Active Kitchen
Nigerian banga soup is a quick and delicious Niger-Delta style palm nut soup. It is very easy to make and packed full of flavour from the herbs and spices used in making it.
You can have this soup from your kitchen to the table in 30 minutes, it is very similar to Ofe Akwu recipe (Ibo style) but they use different spices. Banga soup is popularly eaten with starch but I love mine with pounded yam or Eba.
Equipment
Ingredients
800 g palm fruit concentrate
1 tbsp banga spice you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill
2 tbsp Beletete leaves
1 Oburunbebe stick
6 medium size fresh catfish steak washed and gutted
800 g assorted beef I used shaki,ponmo and cow-leg
1 cup fresh shrimps
2-3 scotch bonnet blended
1 cup dried cod panlawashed and shredded
1 cup periwinkle optional
2 Seasoning cubesor use as desired about 1 teaspoon stock powder
1 small onion
1.6 litre water that includes the quantity of beef stock used
Ingredients
Equipment
Ingredients
800 g palm fruit concentrate
1 tbsp banga spice you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill
2 tbsp Beletete leaves
1 Oburunbebe stick
6 medium size fresh catfish steak washed and gutted
800 g assorted beef I used shaki,ponmo and cow-leg
1 cup fresh shrimps
2-3 scotch bonnet blended
1 cup dried cod panlawashed and shredded
1 cup periwinkle optional
2 Seasoning cubesor use as desired about 1 teaspoon stock powder
1 small onion
1.6 litre water that includes the quantity of beef stock used
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