BANGA SOUP(NIGER-DELTA WAY) : CountrySide Dishes with Susan
CountrySide dishes with Susan
Good morning Fam, its your favourite spot on the TellRhodes blog and your favourite place for 100% Nigerian meal discovery and today we explore one of Niger Delta's very own delicacies
Banga Soup (Niger-Delta way)
This soup is widely appreciated and eaten all over Africa, but Nigerians are very particular about their own and what goes into it. Follow me as I take you to Niger Delta in Nigeria to enjoy this beautiful delicacy. Trust me this will make you dance Fadila’s dance.
What you will need
800g palm fruit
1tbsp banga spice (you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill)
2 -2.5tbsp Beletete leaves
1 Oburunbebe stick (please don’t laugh when you see the size of my stick, that is what happens if you live outside Nigeria)
1-2 medium size fresh catfish, washed, gutted and cut into pieces.
Assorted beef (I used shaki, ponmo and cow-leg)
Fresh Shrimps
Dried prawns
2-3 scotch bonnet, blended
2-3 medium size dried cod (panla)
Periwinkle (optional)
1
Seasoning cubes
Salt
Before you start cooking your soup
put a medium pot on your cooking gas/stove
add water enough water to your pot
pour your palm fruit,cooking until soft
pour out of the pot and pound the palm fruit to extract the palm sauce cause that the basis of this soup.
Method
Season assorted beef and dried fish with salt, onions, seasoning cubes, add water and bring to boil till tender. (Separate meat from stock and reserve stock)
Place your pan on medium heat, add palm nut extract,you can add any tough beef at this point, this will help soften it more and the flavour infused as well
Stir till well combined and bring to boil for 20-30 minutes
At this point you will see the palm fruit extract bubbling and the oil starting to float on top
Add blended scotch bonnet, assorted beef and cook for another 10-15 minutes
Add Banga spice, oburunbebe stick, dried shrimps and cook for another 10 minutes. The Banga spice adds a very rich aroma to the soup and you can just smell it. Check for salt and seasoning, dilute soup with reserved stock if it is too thick. (Stir in between to avoid soup sticking to the bottom of the pan)
I left my fresh fish till the tail end of my cooking because it doesn’t take time to cook at all.
Add fresh fish and shrimps to the soup, add beletete leaves and leave to cook on low heat for another 10-12 minutes. (if you need to stir at any point after you have added the fresh fish, you will need to be careful or you can simply hold the pan on its 2 handles and give it a little twirl)
If you want, you can scoop out the floating oil and use it for another Nigerian local dish)
Your Banga soup is ready to be served with starch, Garri, pounded yam or any other swallow of your choice.
for more info🤪
Call 08062343291
Kindly follow your home girl on TheTellrhodes blog with: CountrySide dishes with Susan.
CountryStyle_kitchen on Instagram
CountryStyle Kitchen on Facebook
On WhatsApp: 08062343291
Good morning Fam, its your favourite spot on the TellRhodes blog and your favourite place for 100% Nigerian meal discovery and today we explore one of Niger Delta's very own delicacies
Banga Soup (Niger-Delta way)
This soup is widely appreciated and eaten all over Africa, but Nigerians are very particular about their own and what goes into it. Follow me as I take you to Niger Delta in Nigeria to enjoy this beautiful delicacy. Trust me this will make you dance Fadila’s dance.
What you will need
800g palm fruit
1tbsp banga spice (you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill)
2 -2.5tbsp Beletete leaves
1 Oburunbebe stick (please don’t laugh when you see the size of my stick, that is what happens if you live outside Nigeria)
1-2 medium size fresh catfish, washed, gutted and cut into pieces.
Assorted beef (I used shaki, ponmo and cow-leg)
Fresh Shrimps
Dried prawns
2-3 scotch bonnet, blended
2-3 medium size dried cod (panla)
Periwinkle (optional)
1
Seasoning cubes
Salt
Before you start cooking your soup
put a medium pot on your cooking gas/stove
add water enough water to your pot
pour your palm fruit,cooking until soft
pour out of the pot and pound the palm fruit to extract the palm sauce cause that the basis of this soup.
Method
Season assorted beef and dried fish with salt, onions, seasoning cubes, add water and bring to boil till tender. (Separate meat from stock and reserve stock)
Place your pan on medium heat, add palm nut extract,you can add any tough beef at this point, this will help soften it more and the flavour infused as well
Stir till well combined and bring to boil for 20-30 minutes
At this point you will see the palm fruit extract bubbling and the oil starting to float on top
Add blended scotch bonnet, assorted beef and cook for another 10-15 minutes
Add Banga spice, oburunbebe stick, dried shrimps and cook for another 10 minutes. The Banga spice adds a very rich aroma to the soup and you can just smell it. Check for salt and seasoning, dilute soup with reserved stock if it is too thick. (Stir in between to avoid soup sticking to the bottom of the pan)
I left my fresh fish till the tail end of my cooking because it doesn’t take time to cook at all.
Add fresh fish and shrimps to the soup, add beletete leaves and leave to cook on low heat for another 10-12 minutes. (if you need to stir at any point after you have added the fresh fish, you will need to be careful or you can simply hold the pan on its 2 handles and give it a little twirl)
If you want, you can scoop out the floating oil and use it for another Nigerian local dish)
Your Banga soup is ready to be served with starch, Garri, pounded yam or any other swallow of your choice.
for more info🤪
Call 08062343291
Kindly follow your home girl on TheTellrhodes blog with: CountrySide dishes with Susan.
CountryStyle_kitchen on Instagram
CountryStyle Kitchen on Facebook
On WhatsApp: 08062343291
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