I love travelling by bus, not only because of the frequent adventures i get to experience in different states of the country but also because of the frequent stop overs in the states. During these brief periodic stops, we get to stretch our legs, empty our bowels and best of all fill our bellies with more food for the rest of the journey. Whenever the bus stops at Delta State the favorite meal for me is Banga and starch. There, they serve it in this local dish that makes the soup even tastier. i don't know why, but i just can't get enough of it.
Banga soup which means palm nut soup is native to the people of the southern part of Nigeria (Niger-Delta). It's quite similar to Ofe Akwu (Igbo style palm nut soup) & Abak atama (Efik style palm nut soup) with the only difference being the type of spices and herbs used in preparation. When you go to buy Palm nuts "Banga" it's always best to pick the right types to get the best result. There are usually two types of Banga sold by the traders: The "Agric''(which is fleshy and therefore would give you more oil extract) and the "Native"(looks smaller but is known to be sweeter). It's always advisable to combine both to get the maximum benefits. Banga Soup is traditionally served with starch or any other type of "Swallow" i.e Garri/eba, Semolina, Fufu, wheat meal, corn meal e.t.c. For me, i love taking mine with both rice and swallow ;).
How to make Banga Soup (Niger-Delta palm nut soup)
• Prep Time: 30 minutes
• Total Time: Over an Hour
• Serves : 10-15 people
Ingredients:::
• 1800kg Fresh Palm Nuts (2 Derica cups)
• 800g Beef (Red meat) (preferably bush meat)
• 400g assorted meat :Cow Intestines "Roundabout", Tripe "Sharki", Pomo
• 1 Red Onion, Whole
• 1 Cooking spoon Crayfish, Ground
• 2 medium sized Dry fish / Smoked Fish
• 1/2 Cup Dried Beletientien leaves (Also called atama leaf in Efik) - Crushed or Dried Bitter leaves - Crushed
• 2 Seasoning cubes. Crushed
• Salt to taste
Directions:::
Step 1: The
first step in the preparation of banga soup is to prepare the spices
you'd be adding to the soup. Usually the banga spice is a mixture of Ataiko, Irugege and Oburunbebe Stick. This is ground into a smooth powder and set aside. Also leave extra Oburunbebe Stick
"Whole" for use while cooking the soup. Adding the "Whole" Oburunbebe
stick tends to add more flavor to the soup. You can also get the ready
made Banga spice from the market
- See more at: http://www.dobbyssignature.com/2014/11/banga-soup-recipe-niger-delta-style.html#more
Banga soup with starch
Banga soup with starch
How to make Banga Soup (Niger-Delta palm nut soup)
• Prep Time: 30 minutes
• Total Time: Over an Hour
• Serves : 10-15 people
Ingredients:::
• 1800kg Fresh Palm Nuts (2 Derica cups)
• 800g Beef (Red meat) (preferably bush meat)
• 400g assorted meat :Cow Intestines "Roundabout", Tripe "Sharki", Pomo
• 1 Red Onion, Whole
• 1 Cooking spoon Crayfish, Ground
• 2 medium sized Dry fish / Smoked Fish
• 1/2 Cup Dried Beletientien leaves (Also called atama leaf in Efik) - Crushed or Dried Bitter leaves - Crushed
• 2 Seasoning cubes. Crushed
• Salt to taste
Directions:::
Step 1: The
first step in the preparation of banga soup is to prepare the spices
you'd be adding to the soup. Usually the banga spice is a mixture of Ataiko, Irugege and Oburunbebe Stick. This is ground into a smooth powder and set aside. Also leave extra Oburunbebe Stick
"Whole" for use while cooking the soup. Adding the "Whole" Oburunbebe
stick tends to add more flavor to the soup. You can also get the ready
made Banga spice from the market
- See more at: http://www.dobbyssignature.com/2014/11/banga-soup-recipe-niger-delta-style.html#more
Banga soup with starch
How to make Banga Soup (Niger-Delta palm nut soup)• Prep Time: 30 minutes
• Total Time: Over an Hour
• Serves : 10-15 people
Ingredients:::
• 1800kg Fresh Palm Nuts (2 Derica cups)
• 800g Beef (Red meat) (preferably bush meat)
• 400g assorted meat :Cow Intestines "Roundabout", Tripe "Sharki", Pomo
• 1 Red Onion, Whole
• 1 Cooking spoon Crayfish, Ground
• 2 medium sized Dry fish / Smoked Fish
• 2 Red/yellow scotch bonnet pepper "Ata rodo"
• Banga spices: 1 tbsp. Ataiko, 1 tbsp. Irugege, 1 Oburunbebe Stick
• 1/2 Cup Dried Beletientien leaves (Also called atama leaf in Efik) - Crushed or Dried Bitter leaves - Crushed
• 2 Seasoning cubes. Crushed
• Salt to taste
Directions:::
Step 1: The first step in the preparation of banga soup is to prepare the spices you'd be adding to the soup. Usually the banga spice is a mixture of Ataiko, Irugege and Oburunbebe Stick. This is ground into a smooth powder and set aside. Also leave extra Oburunbebe Stick "Whole" for use while cooking the soup. Adding the "Whole" Oburunbebe stick tends to add more flavor to the soup. You can also get the ready made Banga spice from the market
Step 2: Rinse the palm nuts 2-3 times with water then place in a medium sized pot. Add clean water just enough to cover the palm nuts in the pot and cook on the burner for 15-20 mins till the nuts get soft. you can check this by biting into one of the nuts. if it's soft, then its ready. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin separates from the kernel. Scoop the pounded nuts into a clean bowl and add water into it. Squeeze and strain the palm oil into a bowl
View the full palm kernel oil extraction with pictures HERE
Step 3: Prepare the smoked fish or dry fish by opening it up from the middle. Remove the bone and gut then soak in hot water to soften for 10 minutes before rinsing with clean water. Rinse and set aside.
Wash and place the Beef and assorted meat in a different pot. Add the Crushed seasoning, Blended onion and Pepper, Salt and water just enough to cover the meat in the pot. Cook till the meat gets tender for about 25 minutes leaving the concentrated meat stock within. Add the soaked fish and cook for 5 minutes more. Turn off the burner and set aside. -
Step 4: Pour the extracted palm nut liquid in a medium sized pot and cook for about 10 minutes. Gently add the Beef, assorted meat and fish Stock and stir
Step 5: Add the Banga Spice, ground crayfish and Whole Oburunbebe stick. Stir and leave to cook with the pot covered for 15-20mins.
Step 6: Add the Periwinkles and crushed beletientien leaves into the pot of soup, Stir and leave to simmer for 5 mins. once the soup is done, discard the Oburunbebe stick.
Turn off the burner and serve with Starch or your favorite swallow. You could also serve this soup with white rice.
By: Dobbys Signature
ENJOY YOUR WEEKEND
#THE GIST PLUS
Turn
off the burner and serve with Starch or your favorite swallow. You
could also serve this soup with white rice. - See more at:
http://www.dobbyssignature.com/2014/11/banga-soup-recipe-niger-delta-style.html#more
How to make Banga Soup (Niger-Delta palm nut soup)
• Prep Time: 30 minutes
• Total Time: Over an Hour
• Serves : 10-15 people
Ingredients:::
• 1800kg Fresh Palm Nuts (2 Derica cups)
• 800g Beef (Red meat) (preferably bush meat)
• 400g assorted meat :Cow Intestines "Roundabout", Tripe "Sharki", Pomo
• 1 Red Onion, Whole
• 1 Cooking spoon Crayfish, Ground
• 2 medium sized Dry fish / Smoked Fish
• 1/2 Cup Dried Beletientien leaves (Also called atama leaf in Efik) - Crushed or Dried Bitter leaves - Crushed
• 2 Seasoning cubes. Crushed
• Salt to taste
Directions:::
Step 1: The
first step in the preparation of banga soup is to prepare the spices
you'd be adding to the soup. Usually the banga spice is a mixture of Ataiko, Irugege and Oburunbebe Stick. This is ground into a smooth powder and set aside. Also leave extra Oburunbebe Stick
"Whole" for use while cooking the soup. Adding the "Whole" Oburunbebe
stick tends to add more flavor to the soup. You can also get the ready
made Banga spice from the market
- See more at: http://www.dobbyssignature.com/2014/11/banga-soup-recipe-niger-delta-style.html#more
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