Banga Soup

 
Popular in the south-south region of Nigeria.The methods of preparation, herbs and spices differ with each ethnic group.The soup is identified as Banga by the Edo and Delta people,Abak for Ibibios and Ofa Oku for the Igbos.

 

Ingredients

• 600ml Palm Fruit Juice
• 800g Fresh Fish/ Chicken/ Beef/ Goatmeat
• Spices for Banga- Otaiko(1tsp) Regeje (1/8tsp)
  Bele tete/Atama (1/4cup)
• For Abak - 1 cup Atama leaves, pounded
• 1 Onion bulb, finely blended
• Pepper to taste
• 2 seasoning cubes
• 2 cups Perewinkle
• Salt to taste
• 1/2 cup Bitterleaf
• 5 pieces of snails (optional)
• 300g softened stockfish
• 300g smoked dryfish
• 300g Kpomo (optional)
• 1/4 Uyayak

Directions

• If you are using Chicken, Beef or goat, season and cook to get your stock for the soup
• Cook the palm fruit juice and meat and stock and allow to boil for about 20mins
• Grind the seeds of the spices
• Add all the spices and the perewinkle
• Add your stockfish, kpomo and dryfish
• Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
• Cook for 20mins
• Serve with your desired swallow
• If you are using fresh fish or bushmeat, put it in the palm fruit juice and cook for about 10mins
• Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
• Cook for 20mins
• Serve with your desired swallow