B ANGA soup is a common Nigerian soup prepared with extract of palm nuts. Its preparation varies from tribe to tribe. The Igbo version is called ofeakwu,which includes the addition of vegetable or scent leaves.
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Ingredients
Some palmnut
Fish or meat
Assorted meats
Stockfish and smoked fish
Fresh or smoked shrimps
Crayfish or prawns
Dried bitter leaf
Onion
Fresh or dried pepper
Seasoning cubes
Salt
How to prepare Banga soup
Wash the fish/meat thoroughly with salt. Boil the meat/fish with onions,seasoning cubes and salt boiling till they are tender or soft. When they are tender, add stockfish. Continue to boil till the stockfish is soft then, add the smoked fish. Transfer the palmnut extract into a pot. If the extract is thick,dilute with hot water. The water should be almost double the quantity of the extract. Mix thoroughly to break up clumps.
Let the mixture boil for 10-12 minutes and then add grounded crayfish or prawns,pepper and salt. Boil for another 5 minutes. At this time,the soup would have thickened a bit. Allow the mixture to boil for more 7-10 minutes. At this time, the palmoil would have settled on the top of the mixture. Decant some of the palm oil if you find it too oily. Add the dried bitter leave and stir. Allow the content to boil for another 2-3 minutes.
The soup is ready.
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