Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a Authentic dish, banga soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Banga soup is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Banga soup is something that I have loved my entire life. They are fine and they look wonderful.

Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch. This Banga soup is one of many delta state soups in Nigeria.

To get started with this recipe, we have to prepare a few ingredients. You can cook banga soup using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Banga soup:

1. Make ready Palm kernel
2. Make ready Goat meat
3. Get Stock fish
4. Take Dry fish
5. Prepare leaf Utazi
6. Make ready leaf Scent
7. Take Salt
8. Make ready Maggi
9. Take Banga spice
10. Prepare Palm kernel
11. Take Goat meat
12. Make ready Stock fish
13. Make ready Dry fish
14. Prepare leaf Utazi
15. Get leaf Scent
16. Prepare Salt
17. Take Maggi
18. Make ready Banga spice

Banga Soup is a very popular Nigerian Palm nut soup, it's a Delta/Urhobo favourite. The preparation method of Banga soup varies from tribe to tribe. The Igbo version is called Ofe Akwu which includes. Nigerian banga soup is a quick and delicious Niger-Delta style palm nut soup.

Instructions to make Banga soup:

1. First wash the palm kernel before putting it in a pot and add water to boil the kernl
2. After boiling you check if it is soft or have lines. Then u poue it into the sieve to drain the water then pour into a mortal pound it.
3. After the pounding pack it into a bowl and pour warm water use ur hand to mash it to bring out the oil then sieve into a pot then pour another warm water so that you can take all the oil out.
4. After that you put it on the fire and allow to cook well. When it ready u see oil floating on top. Meanwhile you have cook ur meat and other fish. You pour ur meat and every other ingredients into the pot. Then allow to boil for sometime. lastly you add ur scent leaf and utazi. Then u soup is ready for consumption.
5. After boiling you check if it is soft or have lines. Then u poue it into the sieve to drain the water then pour into a mortal pound it.
6. After the pounding pack it into a bowl and pour warm water use ur hand to mash it to bring out the oil then sieve into a pot then pour another warm water so that you can take all the oil out.
7. After that you put it on the fire and allow to cook well. When it ready u see oil floating on top. Meanwhile you have cook ur meat and other fish. You pour ur meat and every other ingredients into the pot. Then allow to boil for sometime. lastly you add ur scent leaf and utazi. Then u soup is ready for consumption.

It is very easy to make and packed full of flavour from the herbs and spices used in making it. Banga soup is a palm fruit soup common to the Niger delta and south eastern part of Nigeria. The Igbo version of this soup is the banga stew, they are almost the same since same ingredients are used. Banga soup is a delicious African soup made from freshly squeezed juice from the palm nut fruit, prepared with carefully selected fish, meat and a host of authentic African spices. Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup.

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