Saturday, 15 November 2014

Banga Soup Recipe (Niger-Delta Style Palm nut soup)

I love travelling by bus, not only because of the frequent adventures i get to experience in different states of the country but also because of the frequent stop overs in the states. During these brief periodic stops, we get to stretch our legs, empty our bowels and best of all fill our bellies with more food for the rest of the journey. Whenever the bus stops at Delta State the favorite meal for me is Banga and starch. There, they serve it in this local dish that makes the soup even tastier. i don't know why, but i just can't get enough of it.
Banga soup which means palm nut soup is native to the people of the southern part of Nigeria (Niger-Delta). It's quite similar to Ofe Akwu (Igbo style palm nut soup) & Abak atama (Efik style palm nut soup) with the only difference being the type of spices and herbs used in preparation. When you go to buy Palm nuts "Banga" it's always best to pick the right types to get the best result. There are usually two types of Banga sold by the traders: The "Agric''(which is fleshy and therefore would give you more oil extract) and the "Native"(looks smaller but is known to be sweeter). It's always advisable to combine both to get the maximum benefits. Banga Soup is traditionally served with starch or any other type of "Swallow" i.e Garri/eba, Semolina, Fufu, wheat meal, corn meal e.t.c. For me, i love taking mine with both rice and swallow ;).

Banga soup with starch

How to make Banga Soup (Niger-Delta palm nut soup)
• Prep Time:  30 minutes
• Total Time: Over an Hour
• Serves :      10-12 people


Ingredients:::
• 1800g Fresh Palm Nuts (Banga) (2 Derica cups)
• 800g Beef (Red meat) (preferably bush meat)
• 400g assorted meat :Cow Intestines "Roundabout", Tripe "Sharki", Pomo
• 1 Cooking spoon Crayfish, Ground
• 2 medium sized Dry fish / Smoked Fish
Banga spices: 1 tbsp. Ataiko, 1 tbsp. Irugege, 1 Oburunbebe Stick
• 1/2 Cup Dried Beletientien leaves (Also called atama leaf in Efik) - Crushed or Dried Bitter leaves - Crushed 
• 2 Seasoning cubes. Crushed 
• Salt to taste


Directions:::
Step 1: The first step in the preparation of banga soup is to prepare the spices you'd be adding to the soup. Usually the banga spice is a mixture of Ataiko, Irugege and Oburunbebe Stick. This is ground into a smooth powder and set aside. Also leave extra Oburunbebe Stick "Whole" for use while cooking the soup. Adding the "Whole" Oburunbebe stick tends to add more flavor to the soup. You can also get the ready made Banga spice from the market


Step 2: Rinse the palm nuts 2-3 times with water then place in a medium sized pot. Add clean water just enough to cover the palm nuts in the pot and cook on the burner for 15-20 mins till the nuts get soft. you can check this by biting into one of the nuts. if it's soft, then its ready. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin separates from the kernel. Scoop the pounded nuts into a clean bowl and add water into it. Squeeze and strain the palm oil into a bowl

Step 3: Prepare the smoked fish or dry fish by opening it up from the middle. Remove the bone and gut then soak in hot water to soften for 10 minutes before rinsing with clean water. Rinse and set aside. 
Wash and place the Beef and assorted meat in a different pot. Add the Crushed seasoning and Pepper, Salt and water just enough to cover the meat in the pot. Cook till the meat gets tender for about 25 minutes leaving the concentrated meat stock within. Add the soaked fish and cook for 5 minutes more. Turn off the burner and set aside. 

Step 4: Pour the extracted palm nut liquid in a medium sized pot and cook for about 10 minutes. Gently add the Beef, assorted meat and fish Stock and stir

Step 5: Add the Banga Spice, ground crayfish and Whole Oburunbebe stick. Stir and leave to cook with the pot covered for 15-20mins. 

Step 6: Add the Periwinkles and crushed beletientien leaves into the pot of soup, Stir and leave to simmer for 5 mins. Once the soup is done, discard the Oburunbebe stick.

Turn off the burner and serve with Starch or your favorite swallow. You could also serve this soup with white rice.


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39 comments:

  1. Anonymous6:03 pm

    Dobby love,u correct die! Banga soup is my favourite meal.Is better prepared with dry pepper.Thanks 4 dis,Will direct my friends to this page.one love

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  2. Where can i get these ingredients in lagos

    ReplyDelete
    Replies
    1. you could get the ingredients from the local Nigerian market especially with those that sell spices

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  3. Anonymous2:04 am

    beautiful pics and clear directions. love your site. thanks for the recipe.

    ReplyDelete
  4. Anonymous11:18 am

    everywhere local nigeria market u can get.

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  5. Anonymous10:35 am

    1800kg Palm Fruits? :-D Isn't that a little too much? ^^

    Looks very yummy, I will try your recipe soon when I find out where to get Banga spices here.

    ReplyDelete
    Replies
    1. No it isn't. You should note that the bulk of the weight is from the Kernel itself. You'd be surprised at the little quantity of oil you'd be able to extract from this amount.

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    2. You said 1800kg, that is the weight of 38 bags of rice. It is definitely a mistake. Perhaps you meant to say 1200g thanks. Chy Anegbu

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    3. Thanks Chy for the typo correction...Edited!

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  6. OMG! Too early to make my tummy cry! Banga is one of my favorite. I eat it with rice. I think I am going to make that this weekend. This looks great!

    xoxo
    Stella

    www.jadore-fashion.com

    ReplyDelete
    Replies
    1. Thank you Jadore-Fashion, do keep us posted :)

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  7. Anonymous7:26 pm

    Dobbie, pls whats the english name for that leaf?
    Dope cooking as always. Keep em coming dear

    ReplyDelete
  8. I love u Ada'm dobby.. Tks for d recepie... I felt like a guru and a saviour when a recommended your blog to an old gf of mine who was almost kicked out of her matrimonial home cos she no sari cook... Ur blog just saved someone's marriage oh! Well done sugar :*

    ReplyDelete
  9. I love u Ada'm dobby.. Tks for d recepie... I felt like a guru and a saviour when I recommended your blog to an old gf of mine who was almost kicked out of her matrimonial home cos she no sabi cook... Ur blog just saved someone's marriage oh! Well done sugar :*

    ReplyDelete
    Replies
    1. lol! thank you bede'm :D

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  10. I've always loved cooking and experimenting in the kitchen but Dobby has turned me into a pro kitchen scientist. There's always something to try (and nail) from this site. You are really good girl. Keep going.

    ReplyDelete
    Replies
    1. Awww!!! Thanks Oma :)

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  11. I luv ur blog......but I'm in Ghana, our foods are very similar but the spices really make the difference. I find it so hard to find alto of the spices you mentionedđŸ˜¡

    ReplyDelete
    Replies
    1. Thanks abla :). Our foods are definitely similar so it's possible to find the spices. The only difference might be the local names it's known as in Ghana.

      Delete
  12. Anonymous12:22 pm

    very inviting meal

    ReplyDelete
  13. I can't stop SALIVATING! CHINEKE!!!! Dobby! Ogini sef!!

    ReplyDelete
    Replies
    1. lol! i can send some to you nj :D

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  14. teekay3:07 pm

    Dobby, I love the presentation of your banga soup. I believe that by "tbsp" you mean tablespoon, doesn't it? Thanks

    ReplyDelete
    Replies
    1. Yes it does teekay.

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  15. Your step by step illustrations with pictures is what keeps me glued to your site. Am glad I met you my mentor

    ReplyDelete
    Replies
    1. Thank you yeda :). Glad to have you here

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  16. You are an inspiration. I love ur step by step graphical illustrations. My favourite site, may God bless you.

    ReplyDelete
    Replies
    1. Thank you yeda. God bless you too :)

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  17. Hello, Dobby, jut discovered this site by mistake. I luv it. I am a Cameroonian but we have the same meals like the efik people and I am married to a naija (Ibo) man. So, you can see I am quite at home with these foods. I love cooking and I am looking forward to trying your recipes. Good job. Your site is exquisite. Clean and clear recipes, good pictures. Nothing to add. Go girl. Kuddos.....

    ReplyDelete
    Replies
    1. Glad to have you here onege. Thanks a lot for the compliments, i really do appreciate. *Hugs*

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  18. I craved for this food so bad when I was pregnant.. Omg! I called most of the nigerian restaurant in the town where I live.. And none of them has this on their menu!

    ReplyDelete
    Replies
    1. Cravings...i can imagine.

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  19. Anonymous7:03 am

    Hi, lovely recipe u got dere, pls I'm working on a project that has to do with banga soup spices. Pls can u give me the botanical names of ataiko, rogoje and oburunbebe stick...I'll be most grateful...thanks

    ReplyDelete
  20. Anonymous7:05 am

    Hi, nice recipe u got dere,pls I'm working on a project that has to do with banga soup spices.I'll be most grateful if u can give me the botanical names of ataiko, rogoje and oburunbebe stick....thanks alot..

    ReplyDelete
    Replies
    1. Working on names of spices currently Anon.

      Delete

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