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Banga Soup (Palm-nut soup)

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  • Brief Description

    Banga Soup, also known as Palm Nut Soup or Ofe Akwu, is a delectable Nigerian cuisine with a pleasant, nutty flavor. This delightful soup will leave you licking your fingers! Banga soup is made using palm fruit extract or palm fruit concentrate. It is sometimes known as palm nut soup. Palm nut (also known as palm kernel) is the fruit of the oil palm tree native to West and Central Africa and some Asian countries. It lends a delightfully nutty and ethnic flavor to this soup! Palm nut soup is a staple dish eaten in various West African countries. In Nigeria, it is known as Banga soup in the Niger Delta region and Ofe Akwu among the Igbos. It is called Mbanga soup in Cameroon, Abenkwan in Ghana, and Moambe in Congo.

  • Main Ingredient

    Beef

  • Category:  Beef

  • Cuisine:  African

  • Prep Time:  10 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Private

  • Source:

  • Tags:

  • Notes:

  • Posted By:  DHAPP

  • Posted On:  Jul 22, 2021

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Number of Servings:

Ingredients:

  1. 1 1/2 pounds - Beef or any other meat of choice
  2. 1 whole - Large onion divided into 2 half chopped and half blended with the peppers
  3. 1 teaspoons - Cameroon Pepper substitute with cayenne pepper
  4. 2 teaspoons - Seasoning powder or Bouillon cubes – divided into two
  5. 3 whole - Medium Stockfish Panla, Okporoko – soaked in hot water
  6. 1 cans - Palm-nut Extract
  7. 2 whole - Scotch bonnets
  8. 1 tablespoons - Banga Spice a blended mixture of Irugeje and ataiko
  9. 1 tablespoons - 1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves
  10. 1 whole - Oburunbebe stick
  11. 2 whole - Medium Dried Fish – soaked in hot water and deboned
  12. 4 cups - 4 to 6 Cups Water/stock
  13. 1 tablespoons - Ground crayfish
  14. - Salt, to taste
  15. 1 1/2 pounds - Beef or any other meat of choice
  16. 1 whole - Large onion divided into 2 half chopped and half blended with the peppers
  17. 1 teaspoons - Cameroon Pepper substitute with cayenne pepper
  18. 2 teaspoons - Seasoning powder or Bouillon cubes – divided into two
  19. 3 whole - Medium Stockfish Panla, Okporoko – soaked in hot water
  20. 1 cans - Palm-nut Extract
  21. 2 whole - Scotch bonnets
  22. 1 tablespoons - Banga Spice a blended mixture of Irugeje and ataiko
  23. 1 tablespoons - 1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves
  24. 1 whole - Oburunbebe stick
  25. 2 whole - Medium Dried Fish – soaked in hot water and deboned
  26. 4 cups - 4 to 6 Cups Water/stock
  27. 1 tablespoons - Ground crayfish
  28. - Salt, to taste

Directions:

1. Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender.
2. Add the stockfish and cook for another 10 minutes.
3. Remove from the meat, stockfish, and meat sock from the pot and set aside.
4. Pour the palm nut concentrate insidet he same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.
5. Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.
6. Add the Banga spice, smoked fish,meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes.
7. Stir in and bitter leaves. Leave to simmer till thickened to your taste.
8. Serve hot with starch, pounded yam,semolina, garri or fufu


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