Banga soup has been on my mind for a long time. Been wanting to post it, but got so busy doing other things.
Funny thing is I had the palmnut cream at home, but just couldn’t get round to making it. To be honest I feared making it as I know it will generate a lot of oil and I try not to eat a lot of oil.
But I had to give an exception. This soup requires it and if I was going to make it, I might as well do it right :). Also the use of seafood is required, I didn’t want to use it however. But the standard Banga is made with Catfish or tilapia, fresh prawns and periwinkles. I will make it again using the above ingredients.
Banga soup is originally from the southern part of Nigeria, although there is another version of this soup which can be eaten with rice. It is called Ofe Akwu. (Igbo version) I have that version on my blog be sure to check it out.
Ok let’s get started shall we
- Palmnut cream
- Banga spice
- Dry pepper or fresh pepper
- Assorted beef
- Dried catfish
- Dried hake (Panla)
- Dried bitter leaf
- 3 cups of water
- 2 medium sized pots
- Wooden spoon
Prep time: 5 minutes
Cooking time: varies
Boil your meats. Once almost cooked, add the dried fish(es)
Next add the palmnut cream to the pot and add water to loosen it up. Ensure its not too watery or else it won’t thicken up.
Once the meat has been well incorporated in the stew, add the bitter leaves.
That’s it you are done! It’s time to plate up
I’ll see you all in my next post
Love Duchess O