Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, banga soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Banga soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Banga soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook banga soup using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Banga soup:

1. Prepare 1 kg Palm fruits (banga)
2. Get 500 g meat (assorted meat or chicken)
3. Get 1 large sized fresh catfish
4. Take Prawns (optional)
5. Take 1-2 cups periwinkles
6. Make ready 1 medium onion
7. Get 1/2 cup crayfish
8. Take 6-8 scotch bonnet chillies
9. Get 1 tbsp ataiko
10. Prepare 1 tsp irugege
11. Take 1 obonrubebe stick
12. Take 1 handful dried Beletientien leaves
13. Get 1/2 handful dried and crushed bitterleaf
14. Get 4 Seasoning cubes
15. Prepare Salt

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.

Steps to make Banga soup:

1. Wash your meat with warm water and salt - Wash your fish with warm water and lime juice to get rid of the sliminess - Cook your Banga and extract the juice - Grind your crayfish together with the ataiko and irugege. - Blend your pepper - Chop your onions
2. Precook your meat with the chopped onion, 2 Seasoning cubes and salt. Cook till the meat is almost done and the water is almost dried up.
3. Pour your palm fruit extract into a pot and boil for about 15mins or until it starts to thicken. Add your ground spice mix (crayfish, irugege and ataiko) and obonrubebe stick and cook for a few more minutes.
4. When the soup has thickened considerably, add your precooked meat, fresh fish, blended chillies, 2 seasoning cubes and salt. Cook till the fish is done, your meat should also be done by now.
5. Add your Beletientien leaves and bitterleaf, taste for Seasoning and adjust to suit your taste; simmer for 2-3 minutes. Turn off the heat and serve with your favourite swallow.

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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