This month we would be looking at Banga soup. Banga soup is of Urhobo origin (according to my research) It is made from the extract derived from palm kernel and it is VERY YUMMY! Growing up in Port Harcourt-Nigeria, my mum was very open minded in trying different soups from the region and elsewhere. I remember her making banga soup when I was a child and enjoying amazing dinners with my siblings. It took me almost 10 years before I was able to eat this soup again (Because the palm sauce was scarce). This soup is very easy to make and also can make for a great addition to your meal plans if you are tired of the typical Nigerian soups i.e. egusi, ogbono and okra. Here are the very simple steps.
Assorted Meats(Chicken, beef, oxtail,goat)
Fish(stock fish, smoked fish, fresh fish)
Spices(curry, salt, maggi-know, etc) to taste
Place the washed meat(goat, beef, oxtail,kpomo,snails,chicken) in a large pot, add a drop of water or stock season with salt and pepper then boil for 20 minutes or until tender.
Add the smoked fish and stockfish, cook for another 10 minutes.
Boil the fresh fish separate
Pour the Palm extract (Canned palm nut sauce) into the boiled meat.
Sprinkle in the crayfish and seasoning then cook for 20 minutes until the soup is thickened
Add fresh fish Boil for 5mins
Serve with pounded yam (Iyan) or Garri (Eba)
…..And this ladies and gents is how we make banga soup. Now this soup might not appeal to everybody as it is mostly eating in the eastern part of Nigeria, but try it out, let me know what you think.