Banga
Also known as: Ofe Akwu
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Description
Banga Soup, also known as Ofe Akwu, is a rich and flavorful Nigerian soup made from palm fruit extract and aromatic local spices. It is known for its deep orange color, bold aroma, and oily richness. Popular in the Niger Delta region, Banga Soup is often cooked with assorted meats and fresh fish, making it a hearty and satisfying meal best enjoyed with swallow dishes like starch or fufu.
Origin
South-East
Time to Prepare
90
Avg. Price per Plate
$7
Nutritional Value
- Healthy fats
- protein
- vitamin A
- vitamin E
- iron
- antioxidants
- magnesium
General Recipe per serving
Name: Banga
Origin: South-East
Ingredients It Favours:
- Palm nuts or palm nut concentrate Beef
- goat meat
- or fresh fish Stockfish Smoked fish Periwinkle (optional) Crayfish (ground) Fresh pepper or dry pepper Banga spice mix (Ataiko
- Irugeje
- Oburunbebe stick) Scent leaves or dried bitter leaves Onions (optional) Seasoning cubes Salt to taste
Steps:
- Extract the Palm Nut Juice Boil palm nuts until soft, pound, and extract the thick juice
- Strain and set aside
- Cook the Meat Season meat with salt, seasoning cubes, and onions
- Boil until tender and stock is reduced
- Add Palm Nut Extract Pour the palm nut juice into the pot and allow to boil for 15–20 minutes
- Add Fish & Seafood Add stockfish, smoked fish, and periwinkle
- Stir gently
- Season the Soup Add crayfish, pepper, and Banga spices
- Drop in the Oburunbebe stick for aroma
- Finish with Leaves Add scent leaves or bitter leaves
- Taste and adjust seasoning
- Simmer & Serve Let simmer until oil rises to the top
Perfect Drinks Pairings
- Water
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