(Redirected from Cookbook:Banga soup)
Banga soup, also known as ofe akwu, is a Nigerian soup made from palm nuts.
- Meat (e.g. cow leg, goat, tripe)
- Dried panla fish
- Salt, to taste
- Seasoning cubes
- Palm nut concentrate (fresh or canned)
- Scotch bonnet chilli (preferably yellow), blended to a paste
- Banga spice
- Oburunbebe (banga stick)
- Ground crayfish
- Fresh seafood (e.g. crayfish, shrimp, catfish, etc.)
- Banga spice leaves, bitter leaf, or dried basil
- Carefully rinse the meat and dried fish. Add to pot, and season with salt, onion, and seasoning cubes. Cover with water, and boil until tender.
- Separate the meat and fish from the liquid, reserving both.
- Combine the palm nut concentrate in a pot along with twice as much water. Stir well, and boil uncovered for 25 minutes—it will thicken as it boils, and oil will be floating at the top.
- Stir in the pepper paste, and cooked meat and fish. Simmer for 15 minutes.
- Stir in the banga spice, oburunbebe stick, pepper, and ground crayfish. Simmer for 10 minutes, stirring occasionally.
- Adjust the seasoning and the liquid level as needed.
- Add fresh seafood and banga spice leaves. Leave to cook for a few minutes.
- Give it a final stir, and serve with starch, banku, fufu, pounded yam, rice, boiled plantain, or boiled yam.
Notes, tips, and variationsEdit
- You can try any kind of meat or seafood in this soup.
- The onion provides a rich umami flavour and a subtle sweetness.
- Banga spice is a mixture of irugege and ataiko spice. It can be bought in Nigerian stores or markets.