Banga Soup
Banga soup also known as the palm-nuts soup is common in Nigeria, especially among the Delta people. It can be accompanied by starch, rice, fufu, eba etc.
Ingredients
- 800 g palm-nuts
- 1 Orunbebe stick (Banga stick)
- 2 cups beef stock
- 1 medim-size 1 medium-size Onion
- 70 g Banga spice
- 2 tablespoon grounded cray fish
- 1 cup periwinkle (optional)
- 4 Seasoning cubecubess
- 1½ tablespoon Cameroonian pepper/ 1-2 scotch bonnet (atarodo)
- Salt to taste
- fresh fish/ beef
- assorted beef/ ponmo (cow skin)
- handful of scent leaves
Instructions
- Season your meat with some minced garlic, minced ginger, seasoning cubes, salt, onion, curry, and thyme. Allow cooking until soft, and tender to chew.
- Place your pot on medium heat, add the palm nuts soup and, the Orunbebe stick (Banga stick) allow to boil for about 5 minutes
- Add the beef stock. If you're using fresh fish add them at this point so as to start cooking in the soup
- Add the blended onions, Cameroonian pepper/ scotch bonnet, and the Banga spice. Cover to simmer for about 3 minutes.
- Add seasoning cubes, grounded crayfish, periwinkle, and salt. (taste before you add salt, don't over-salt the soup) Allow all to simmer for another 2 minutes.
- At this juncture, add all the meat you're using at the same time, and stir in the soup. Cover and allow everything to be well incorporated in the soup.
- Finally, add the scent leaves, allow to simmer for another 3 minutes.
- Yah! Banga Soup is ready!
- Serve hot with any swallow of your choice and enjoy.