Learn how to cook Delta Banga soup. Delta Banga soup is a traditional Nigerian dish made with palm nuts and various proteins and spices. It is a staple in many homes amongst the Urhobo and Isoko people of Delta state Nigeria where it originated from and is often served with starch, fufu, pounded yam, or eba, which are made from cassava or yam.
Before we delve deeper into how to cook Delta Banga soup, let me quickly mention that Delta Banga soup is completely different from Banga stew (Ofe Aku) cooked by and eaten by the Igbos. The methods of preparation, spices taste, and traditional accompaniments are not the same at all.
The main ingredients in Banga soup are palm nuts, which are extracted from the fruit of the oil palm tree. When cooked and pounded, these nuts produce a thick, creamy sauce that forms the base of the soup.
Other common ingredients include smoked/dried fish, chicken or beef, crayfish, and dried/chili pepper.
The soup is seasoned with a blend of spices such as Benentietie, Irogoje, Otaiko, oburunbebe stick, chili pepper, and Maggi cubes (a type of bouillon), which give it a rich, savory flavor.
Banga soup is often enjoyed as a hearty and satisfying meal, and it is a popular choice for special occasions and celebrations amongst the Urhobos and Isoko in Delta state. It is also a common street food, often sold by vendors in markets and along the roadside. Whether enjoyed at home or on the go, Banga soup is a delicious and nourishing choice that is sure to satisfy the appetite.
Ingredients Needed to Cook Banga Soup
- Palm nuts: These are the main ingredient in Banga soup and can be found at any local Nigerian or international markets, or online.
- Dried catfish, stockfish, chicken, goat meat, or beef: These add protein and flavor to the soup. You can use any type of smoked or cooked meat that you prefer.
- Onions and Scotch bonnets: These add flavor and heat to the soup. If you can’t find Scotch bonnets, you can use any other type of hot pepper or chili flakes.
- Blended crayfish: This adds a unique and aromatic flavor to the soup.
- Seafood such as shrimps or periwinkle.
- Spices such as Obenetietie, Irogoje, otiako, oburunbebe (Banga stick )
- Salt and Maggi to taste