Banga soup is one of the most nourishing soups to make with palm nuts.  You will need an assortment of spice flavourings, meat and fish, and finishing it off with a touch of ”beletete leaves” to get the best aroma. These Banga soup ingredients list in Nigeria will give you an amazing result.

What is Banga Soup?

Banga, sometimes referred to as palm nut soup, is a delicacy in Ghana and Cameroon in addition to being well-liked in Nigeria. You can make Banga Soup with dried or smoked fish or fresh catfish (fresh fish Banga soup).

If you would rather, you can use fresh catfish instead of dried fish and stockfish. Regardless, this soup tastes great with or without fresh catfish. \

Delicious Banga soup is prepared with a range of meats and seafood, spices, and palm nut fruit. It’s a well-liked soup in Nigeria’s Niger Delta, especially among the Urhobo ethnic group. Banga soup is served with other foods such as boiling plantains, rice, pounded yam, banku, eba (made with garri) and fufu.

Banga Soup Ingredients List in Nigeria

1. Beef: You can use any variety of meat for this recipe, such as tripe, cow leg, or any other part of beef you like.

2. Onion: This enhances the flavour. Any variety will do, including red, yellow, and white.

3. Cameroon pepper: This gives the soup a hint of spice. If you don’t have Cameroon pepper, you may substitute it with cayenne pepper or red chilli flakes; if you like less heat, feel free to omit it.

4. Seafood: This includes dried fish, periwinkles, stockfish (dried cod), crayfish, and catfish. You can use any of these seafood alternatives. However, you can opt for dried fish, stockfish, and crayfish in this recipe. 

5. Palm-nut fruit: You can use the canned version of palm-nut fruit concentrate. If you have access to fresh palm nut fruit, though, by all means, utilise it spice from Banga a dry mill mixture made of Irugeje and Ataiko. easily accessible at supermarkets across Africa.

6. Banga spice leaves: You can use dried basil, bitter leaf, or dried scent leaf in place of Banga spice leaves (Beletete leaves).

7. Dried Fish: Soaked and cleaned in warm water.

8. Salt: To taste, add salt and spice cubes or powder. 

9. Water/stock: Water is required to soften the thick palm nut concentrate. To improve the soup’s flavour, you can also add the recovered beef stock or a little extra seasoning powder (stock cube) if you don’t have any stock.

Tips for Making the Most Delicious Banga Soup

Add spice and seasoning to taste. This is the enjoyable part of making this soup. Banga requires a good amount of salt and spice, so taste as you go and adjust the flavours to your preference. Adding “beletete” is how you end this soup. It intensifies the flavours and adds richness. If you don’t have bitter or fragrant leaves, feel free to use them instead.

Ensure you have enough for tomorrow: Banga is no exception to the rule that most soups taste better the second day, so make extra to enjoy. Avoid settling for tasteless Banga Soup! If you do it correctly, everyone will plead with you for seconds, thirds, and more.

Is Banga Soup Good for You?

Yes!” Banga soup is full of nutrients. It has a lot of minerals, aids in the treatment of insufficient vitamin A, is packed with antioxidants and is rich in vitamin K providing a plethora of nutrients that promote optimal brain function.

Research has shown that palm oil shields the heart and blood arteries from ischemic damage and plaque buildup. When incorporated into a well-balanced diet, palm oil does not increase the risk of cardiovascular disease.