Banga Soup

             
                       

Banga soup is a soup native to the south eastern part of Nigeria. It is a very tasty dish that is easy to make and can be eaten with semo, eba, pounded yam, rice.

Ingredients 

Palm kernel / Banga - 1.2kg

Mutton / Beef - 1 kg

Stock fish - 300g

Dry fish - 300g

Onion - 2 medium sizes

Garlic - Add to your taste 

Pepper - Add to your taste 

Ginger powder - 1 tablespoon

Maggi cubes - Add to your taste 

Curry powder - 1 tablespoon 

Beletete - 3tablespoons ( you can use ugu leaves, waterleaf or spinach as substitute)

Oburunbebe stick - this is a brown stick used for Banda soup, but I prefer using cinnamon stick because of its unique aroma

          

 Preparation 

Boil the palm kernel fruit for 30minutes or until the skin is soft.Pound lightly in a mortar until the nut is seperated from the skin.Transfer everything into a bowl, add water, mix thoroughly and strain into a clean pot. Place on a stove to boil until it starts to thicken, and oil appears at the top. Remove from heat and keep aside.

 

        

Grind the onions into a smooth paste. Season the meat with Maggi cubes, ginger, curry and add the ground onions. Add a little water, wash the oburunbebe stick and drop into the soup and cook for 15 minutes.

     

Add the stock fish, pepper and garlic and cook for another 15minutes.

Then add the dry fish, pour in the banga puree, sprinkle the Beletete and leave to simmer for 5 minutes. 

Take off from heat and serve.