Banga Soup Recipe: How to Make Authentic Nigerian Palm Nut Soup with Fish, Beef, and Goat Meat

Banga Soup Recipe: How to Make Authentic Nigerian Palm Nut Soup with Fish, Beef, and Goat Meat

Introduction

Banga Soup is a delectable traditional Nigerian dish made from palm nut extract, offering a rich and earthy flavor that is both comforting and satisfying. This soup is particularly popular among the Urhobo and Delta communities in Southern Nigeria but is enjoyed nationwide. Banga Soup is typically cooked with a mix of fresh fish, beef, goat meat, and aromatic spices, resulting in a deliciously fragrant dish. It is traditionally served with starchy sides such as starch, pounded yam, fufu, or eba, making it a perfect choice for hearty meals and special occasions.

Ingredients

For the Soup:

• 1 kg fresh palm fruits (or 800g canned palm nut concentrate)
• 500g fresh fish (catfish or tilapia)
• 500g assorted meats (beef, goat meat, tripe)
• 200g stockfish (pre-soaked)
• 200g dried fish
• 1 cup crayfish, ground
• 2 tablespoons ground pepper (scotch bonnet or cayenne)
• 1 medium onion, chopped
• 2-3 stock cubes (Maggi or Knorr)
• 1 tablespoon Banga spice mix (Oburunbebe stick, beletete, rohojie)
• 1 tablespoon dried bitterleaf or scent leaves (optional)
• Salt to taste

Instructions

Step 1: Prepare the Palm Nut Extract

1. Boil Fresh Palm Fruits: If using fresh palm fruits, boil them until soft. Pound in a mortar to extract the oil and wash with warm water to extract the juice.
2. Strain the Extract: Pour the palm nut extract through a fine sieve into a large pot, ensuring no particles remain. If using canned palm nut concentrate, dilute with water to achieve a medium consistency.

Step 2: Cook the Meat and Fish

1. Season and Boil Meat: Wash the assorted meats and season with chopped onions, stock cubes, and salt. Cook until tender.
2. Add Stockfish and Dried Fish: Add the pre-soaked stockfish and dried fish to the meat pot. Continue to cook until they are soft.

Step 3: Make the Banga Soup Base

1. Combine Palm Nut and Meat Stock: Pour the palm nut extract into the pot of cooked meats. Stir well to combine.
2. Add Crayfish and Spices: Mix in the ground crayfish, pepper, Banga spice mix, and a bit of salt. Allow the soup to cook on medium heat for 15-20 minutes until the oil begins to float to the top.

Step 4: Add Fresh Fish and Vegetables

1. Add Fresh Fish: Gently place the fresh fish pieces into the soup. Be careful not to stir vigorously to prevent the fish from breaking apart.
2. Add Bitterleaf or Scent Leaves: If using, add the dried bitterleaf or fresh scent leaves and simmer for an additional 5-7 minutes.

Step 5: Final Adjustments

1. Season to Taste: Taste the soup and adjust seasoning with salt or additional stock cubes if necessary.
2. Simmer and Serve: Let the soup simmer until the flavors are well incorporated. Serve hot with your preferred swallow.

Serving Suggestions

Banga Soup pairs perfectly with traditional Nigerian swallows and sides, such as:

• Starch (Traditional to Delta cuisine)
• Pounded Yam
• Eba (Garri)
• Fufu (Cassava)
• Semovita
• White Rice (optional)

Enjoy this rich and aromatic Nigerian dish, perfect for sharing with family and friends!