The Best Banga Soup from Scratch
My Sasun African Kitchen
Rated 5.0 stars by 1 users
Category
Soups and Stews
Cuisine
Nigerian/African
Author:
My Sasun African Kitchen
Servings
4
Prep Time
30 minutes
Cook Time
60 minutes
Calories
450
Banga soup is one of the most flavorful and rich soups in Nigeria. It is made with palm nut extract, spices, and assorted meats or fish. This soup is a favorite in the Niger Delta region, particularly among the Urhobo and Itsekiri people. If you want to make authentic Banga soup from scratch, you’re in the right place.
Ingredients
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Palm nuts (Banga nuts) – 6 cups (or canned palm nut extract for convenience)
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Beef or goat meat – 1 pound (cut into small pieces)
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Fresh fish (optional) – 1 medium-sized (catfish or tilapia)
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Stockfish – 1 cup (soaked in warm water)
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Periwinkles (optional) – 1 cup (washed)
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Crayfish – 2 tablespoons (ground)
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Smoked prawns or dried fish – 1 cup (deboned and washed)
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Spices & Seasoning
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Banga spice mix – 2 tablespoons
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Beletete leaves (or scent leaves/basil) – 1 cup (chopped)
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Scotch bonnet peppers – 2-3 (blended or chopped)
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Onions – 1 (chopped)
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Seasoning cubes – 2
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Salt – to taste
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Oburunbebe stick (Banga stick)
Directions
To extract palm nut juice, wash and boil the nuts for 20–30 minutes until soft. Drain, then pound gently to separate the skin from the nuts. Add warm water, squeeze out the juice, and strain to remove chaff. Set the liquid aside. (Skip this step if using canned extract.)
Season the beef, goat meat, and stockfish with onions, seasoning cubes, and salt. Add water and cook until soft, then add smoked prawns or dried fish and simmer for 5 minutes.
Pour the extracted palm nut juice into the pot of meat, then add the Banga spice mix, crayfish, blended peppers, and Banga stick. Stir and cook on medium heat for 15–20 minutes. If using periwinkles, add them now. Gently add fresh fish (if using) and let it cook without breaking apart. Allow the soup to thicken, stirring occasionally.
Recipe Note
Add chopped beletete leaves or scent leaves.
Taste and adjust seasoning with salt if needed.
Remove the Banga stick before serving.
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