BANGA Soup is banging with wonderful flavors!
Nigerian Banga Soup also known as Ofe Akwu (“palm fruit stew) is most common in Niger Delta and the South Eastern parts of Nigeria. Deltas eat the stew with solids while the South Easterners eat it for Boiled White Rice.
800g tinned Palm Fruit Concentrate ($5.75)
Dry Fish ($4.95)
Vegetables: Scent Leaves or dried and crushed bitter leaves for Delta-style Banga Soup ($4.99)
2 medium onions ($1.98)
2 tablespoons ground crayfish (–)
Salt and grounded spicy pepper (to taste) (–)
Locust beans aka Iru ($3.99)
1-2 big stock cubes (–) Total is less than $31.00
- First, cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.
- Next, wash and cut the scent leaves or vegetables of your choice such as pumpkin leaves into tiny pieces. Note: the scent leaves give the Banga Stew its unique aroma and taste.
- If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.
- Lastly, cut the remaining bulb of onion. Grind the crayfish, locust beans, and spicy pepper with a dry mill.
- So, when the beef and fish are well done, add the palm fruit concentrate or palm oil.
- Next, add water to get the consistency you like for your stews and leave to boil.
- Then, add the onions, crayfish, pepper and ogiri blend and let it boil very well.
- Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil completely.
- Lastly, Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is done
- TOO WATERY? Cook till the soup has thickened to the consistency you like for your stew.
Finally, the Banga Soup is done. Serve with White Rice or use the Delta-style Banga Soup to eat with solids like pounded yam or semolina.
Enjoy! Need more help with making your Banga soup? Check out this YouTube video by “All Nigerian Recipes.”