Banga soup is a soup that is made from palm kernel. It is mostly consumed in the Niger Delta region as well as Southeastern parts of Nigeria. However, this does not mean other Nigerian tribes do not consume it. Follow these simple steps to find out how to make this delicious soup.
- Sizable palm kernel
- Beef, dry fish, crayfish and meat
- Scent leaves (Efirrin)
- Onions and pepper
- Iru (locust beans)
- Salt and seasoning to taste
How to cook
- Extract the shaft from the palm kernel. You do this by boiling the kernels and when it reaches boiling point, you should pound it in a mortar. Then separate the kernels from the shaft and wash it in water. Squeeze the shaft to get the oil. The oil is what you will use to prepare your Banga Soup.
- Cook the beef and the dry fish, meat with onions and add seasoning until it is ready.
- Wash and cut the scent leaves into tiny pieces. The scent gives the Banga Soup its aroma.
- Pound the crayfish and pepper in a mortar.
- Place the pot of palm fruit extract on the stove and cook at high heat. Allow to boil till you notice some red oil at the surface of the Banga Soup.
- If your Banga Soup looks watery, cook until it thickens.
- Add the beef, dry fish, meat, onions, crayfish and pepper. Allow to boil very well. Then add the scent leaves and salt to taste.
- Leave to cook for about 2 mins and your Banga Soup is ready.
You can eat it with any swallow of your choice.