A luscious, creamy soup made from fresh palm fruit extract, enriched with aromatic banga spice and tender seafood or meat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil palm fruits until soft, about 30 minutes. Pound in a mortar to separate the pulp from seeds.
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2
Add warm water and squeeze out the thick cream through a sieve. Extract twice for maximum richness.
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3
Season and cook assorted beef until tender. Reserve stock.
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4
Pour palm fruit extract into a pot and boil on medium heat for 30 minutes until thickened.
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5
Add banga spice, scotch bonnet, cooked meat, dried fish, and periwinkle. Simmer 15 minutes.
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6
Add bitter leaves, cook 5 more minutes. Adjust seasoning and serve with starch or eba.
Did You Know?
Banga soup is so prized in the Niger Delta that a common saying goes: "If you want to win a Delta man's heart, learn to cook banga soup."
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- sieve
Garnishing
banga spice sprinkle
Accompaniments
starch, eba, pounded yam
The Story Behind Banga Soup
Banga soup is the signature dish of the Urhobo and Itsekiri peoples of Nigeria's Niger Delta. The unique banga spice blend is what distinguishes it from other palm-based soups across West Africa, and the recipe has been passed down through Delta families for generations.
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