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, make 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. It’s prepared with palm fruit and with fresh fish, or Assorted meat, depending on what you like best. You can eat Banga soup with starch, Eba, white rice, and so on.
Banga Soup Recipe
Below are the ingredients you will be needing to prepare Banga soup.
- palm fruit
- Banga Spice
- Smoked fish
- Stock fish
- Yellow pepper
- Goat meat/ Assorted meats/ fresh fish
- Banga leave
- Smoked prawn
- Seasoning cube
- Obunrunbebe stick
Method of Preparing Banga Soup
- Season your goat meat with seasoning cube and salt with onions.
- Then Boil it and set aside
- Boil the pomo with your stock fish and set aside
- Blend the yellow pepper and onions and set aside
- Debone the smoked fish and set aside
- You will cut the edges of the bumbum of the periwinkle and wash it very well, then Boil it and set aside
- Wash the banga leave and set aside
- 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.
- Add the Obunrunbebe stick
- Add your blended pepper and onions
- Add your goat meat, stock fish, smoked fish
- Add your periwinkle and smoked prawn
- Allow it to boil For 2 minutes
- Add your grinded crayfish
- And also add your banga leave
- Allow it to boil For a few minutes
- And your soup is ready.