How to Cook Banga Soup/Stew

How to Cook Banga Soup/Stew 

The palm fruit oil extract used in cooking Banga Soup / Stew is quite different from the red palm oil used in cooking Nigerian food recipes. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. Palm fruit oil extracted for Banga Soup contains less saturated fat than palm oils.

Ingredients for Banga Soup

1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate

Beef

Dry Fish

Vegetable: Scent Leaves 

2 medium onions

2 tablespoons ground crayfish

Salt and Chilli Pepper (to taste)

Ogiri Okpei (Iru)

1-2 big stock cubes

Banga specie's

 

Before you cook the Nigerian Banga Soup

Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.

Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.

Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Stew (Ofe Akwu) its unique aroma and taste. If you are outside Nigeria, this may be hard to find, so you can use pumpkin leaves or any other vegetable in place of scent leaves. If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.

Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.

Cooking Directions

Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice come red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.

Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.

Add the scent leaves