I am a Nigerian by birth but came from a tribe that Banga soup was alien to us until recently. Two years ago when I visited my hometown and decided to cook Banga soup, my aunt asked me what the nutritional values in just palm-nut soup are. I told her that the fat in the oil is natural fat and does not have saturated fat or cholesterol. She was amazed. I also told her that I was going to make part of the soup into black soup and that added to her confusion. Banga is Edo State brand. It is eating with Starch which also is also alien to the Igbos. So in all my getting knowledge and loving different foods from different ethnic group, I have loved Banga, but today, I decided I was going to make it a seafood one with just a handful of fresh cow meat. Please join me, lets cook Banga soup.
Ingredients are in the picture below, but basically, I have different seafood items, Banga stick, and Banga spices that I had mixed for me in a Nigerian market. Since there is no fresh palm-nuts here, I went with canned one. It is never the same but we have to do with what we have.
Process: Cooking Banga soup is one of the easiest soups I know. It only requires your patience to allow the palm-nut cream to cook and the oil resurfacing on top of the soup. Since I was using some of the fresh cow meat I got from the farm recently, I boiled it with onions and pepper with the Banga stick, salt and seasonings before adding the cream of palm-nut and 4 cups of water, then I allowed it to cook for about 45 minutes, then I added the fresh catfish, the Banga spices, all to cook for 5 minutes on high heat, then lower the heat and add the crab, the freshwater shrimps, cook for 5 minutes and then add the lady carb fish and dry leaves (I don’t know what it is but it was sold to me and it has a bitter taste to it). Cover and simmer for 10 minutes. Remove from heat and serve with your favorite swallow. You can afford to mix egusi and Banga if your mom is Lady V. Kelechi’s plate.