🇳🇬 Nigeria recipe
Banga Soup
Banga Soup is a luxuriously creamy soup from the Niger Delta region of Southern Nigeria, made from the extract of palm fruits pounded and boiled to release their rich, orange-red cream. This soup is deeply rooted in Urhobo, Isoko, and Itsekiri culinary traditions and is distinguished by its unique blend of aromatic spices including oburunbebe stick, beletete leaves, and rohojie seeds that cannot be found in any other Nigerian soup. The result is a thick, fragrant, and deeply satisfying soup that pairs perfectly with starch or garri.
Prep40 mins
Cook1 hr 20 mins
Serves4
Difficultyhard
Ingredients
- 1kg fresh palm fruits (or 4 cups canned palm fruit concentrate)
- 500g assorted meats (beef, goat, or bush meat), cooked
- 200g fresh catfish or dried fish, cleaned
- 2 medium onions, chopped
- 2 tablespoons ground crayfish
- 1 oburunbebe stick (banga spice stick)
- 1 tablespoon beletete leaves (dried, crushed)
- 1 teaspoon rohojie seeds, ground
- 2 scotch bonnet peppers, whole
- 2 seasoning cubes
- Fresh scent leaves, chopped
- Salt to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 16 g
- Carbs
- 12 g
- Fat
- 30 g
