Banga soup is one native Nigerian soup that is loved by many. The soup, in all its deliciousness and splendor will leave you asking for seconds.
Preparing banga soup is incredibly easy and stress free with the provision of a well put together recipe. Below is a step-by-step guide to making your favorite soup.
- Assorted pieces of meat/ fresh fish and shrimps
- Previously soaked stockfish
- Washed bushmeat
- Salt to taste
- Ground crayfish
- Stock or water
- Palm nuts
- Pepper blended together with onion and tomatoes
- Smoked fish
- Seasoning cube
- Ataieko and igeriejae spices
- In a large pot, place the washed meat and pour in some water with seasoning cube and salt or stock liquid with salt. Add ground and place on fire. Allow to boil for some minutes until tender.
- In the same pot, add the smoked fish and stockfish then allow to cook for about 10 minutes more.
- Wash palm nuts and boil for 20 minutes until soft to extract oil.
- Upon completion of the 20 minutes, remove the already softened nuts and pound to remove the oil. Pass it through a sieve to separate kernels and chaff.
- Into the meat pot, pour in the strained palm pulp and grinded pepper-onion-tomato puree.
- About half teaspoon of grounded ataieko and igeriejae spices should also be added.
- Sprinkle in the ground crayfish and all allow to cook foe some time until the soup becomes fairly reduced and thickened. Freshly washed bitter leaves can also be added if desired.
- Taste and ensure that the taste and spices are even.
- By now the banga soup is ready!
- Banga soup can be served with pounded yam or preferably starch pudding.