Banga Soup

 

Banga soup is a beloved dish commonly enjoyed by the people of the Niger Delta, particularly those from Delta State. This delicious soup originated from this region and is a staple among the Urhobos, Itsekiris, and Isokos. If you’ve never made Banga soup before, don’t worry! This recipe guide has got you covered.

Furthermore, Banga soup is a flavorful dish made from palm fruits, and it’s surprisingly easy to prepare. It pairs wonderfully with starch (made from cassava) and other swallows like eba, akpu, or fufu. The beauty of Banga soup lies in its versatility. Depending on the type of meat, fish, and leafy vegetables used, there are different variations of Banga soup: catfish Banga soup, chicken Banga soup, beef and cow leg Banga soup, okra Banga soup, and even bitterleaf Banga soup. In this post, I’ll Walk you through the general process of making this delicious dish, which you can adapt to suit any variation you prefer.

I remember fondly when I was a little girl living with my grandma. She would often send me to pick the special leaves that gave her Banga soup its signature taste. I learned so much from her, especially when it comes to cooking. I like to think of this recipe as one of her “secret” methods. Now, let’s dive in and make this tasty dish together!

Ingredients for the Banga Soup

• Palm fruits (or canned Banga if you prefer)
• Ground dry pepper
• Banga spices (otyco, ovleme, orohojie)
• Seasoning cubes
• Salt
• Catfish
• Chicken
• Onion
• Crayfish
• Periwinkle (optional)
• Dried bitterleaf
• Beletete leafs
• Fresh lime leafs
• Fresh lemon grass leafs

 

 

Method for Preparing the Banga Soup

Step 1: Prepare Your Proteins
Start by washing and parboiling your chicken with salt, seasoning cubes, and onions. Allow it to cook until tender. Next, wash the catfish thoroughly with hot water and salt (or alum) to remove the slimy texture, then set it aside.

Step 2: Extract the Banga Liquid
Wash the palm fruits and boil them in a pot until fully cooked. If you’re using canned Banga, skip this boiling step. Once the seeds are soft, remove them from the pot, place them in a mortar, and pound gently to release the oil. Then, extract the liquid by adding water and straining out the juice into a pot.

Step 3: Begin Cooking the Banga Liquid
Place the extracted liquid on the stove and bring it to a boil. While it’s heating up, soak your periwinkle in salted water to remove any sand particles. Prepare your crayfish by grinding it and keep it aside along with your periwinkle.

Step 4: Build the Flavor
When the Banga liquid starts to thicken and reduce, add your seasoning cubes, salt, Banga spices, dry pepper (or yellow scotch bonnet for a more vibrant flavor), and a generous amount of ground onions (this soup thrives on a rich onion flavor). Once these ingredients are well incorporated, add your cooked chicken along with its stock. Let everything simmer for a few minutes before adding the catfish, periwinkle, and crayfish.

Step 5: Add the Leaves and Finish the Soup
Allow all the ingredients to cook together, then add your dried bitterleaf, beletete leaves, a small amount of fresh lemongrass leaves, and lime leaves. Let the soup simmer until it reaches your desired consistency. Once it’s thickened to your liking, your soup is ready!

 

 

Quick Thickening Tip:

If you don’t have time to wait for the soup to thicken naturally, you can use egusi (melon seeds) or dry garri as thickeners:

• Egusi: Mix ground egusi with a small amount of the Banga liquid to form a paste, then pour it into the soup. Stir well, and it will help to thicken the soup.
• Dry Garri: Gradually sprinkle dry garri into the soup while stirring. This will also speed up the thickening process. Both methods are perfect for saving time while maintaining the soup’s rich flavor.

Tips and Notes:

• The lemongrass and lime leaves should be fresh, and you only need a small amount, depending on the quantity of soup you’re making. These leaves add a subtle but unique flavor that elevates the dish.
• If you want an even richer texture, you can add more crayfish or adjust the seasoning to your taste.
• Store leftovers in an airtight container and refrigerate for up to three days. You can also freeze for a longer shelf life.

Conclusion:

I hope this step-by-step recipe helps anyone looking to try out this classic delicacy from Delta State. Banga soup is not just a meal; it’s a taste of tradition and culture. Feel free to experiment with the ingredients and make it your own.

Over to You: Have you ever tried making Banga soup before? What’s your favorite way to enjoy it? I’d love to hear your thoughts and any variations you’ve tried in the comments below. Let’s keep the conversation going and share our love for good food!