When making my Banga soup I usually extract the juice from the seeds of raw palm kernel fruit. Before these, the seeds are cooked till they are tender and then pounded thoroughly until the juice is extracted and cooked. Let me walk you through the easiest way to make eba and banga soup seamlessly.

Eba and Banga Soup

Nigerian Banga soup is very nutritional and easy to make, this meal is packed full of flavour from the herbs and spices. When cooking i can have this soup from my kitchen to my table in just 30 minutes.

Eba is a staple meal in Nigeria. Making it is quite simple! When making Casava I start boiling water and add my garri (cassava flakes) to it then swirl it to form a dough, to make eba. It’s a normal Nigerian meal. It is a food that is part of the swallows category and is not a stand-alone item.

How to Make Eba and Banga Soup

Step 1: Grind the spices first. Combine them all (a cup of crayfish, ataiko, and Irugege) and process until a powder is achieved. Add the pepper and blend as well. Remove the centre bones and wash the dried fish. I made use of dried catfish. My absolute favourite catfish is this one; it tastes amazing in soups. Only one is required. After giving it a wash in hot water, set it aside.

Step 2: Use half a cup of water, a seasoning cube, and a bit of salt, then wash and precook the prawn.

Step 3: Boil the palm fruit for twenty minutes, then pound it with a pestle and mortar. After placing it in a basin, press out the juice and thin it with a small amount of water. This soup requires about seven to ten cups of palm fruit juice.

Step 4: Strain the extract through a sieve after washing the cooked meat. Pour in and simmer for fifteen minutes with a half cover on. It ought to be much thicker now.

Step 5: Add the dried fish that has been cleaned, ground crayfish, ataiko, and irugege, ground pepper, and salt to taste. After covering, give it ten more minutes. If it’s too thick, you can dilute it with a little water.

Step 6: Add one cube of Knorr, precooked prawn, periwinkles, and crushed dried beletientien leaves. After stirring and covering, simmer for three minutes. This is the recipe for the well-known banga soup that Deltans cook and enjoy.

Step 7: Serve with starch, eba or fufu.

Tips for making Banga and Eba 

1. You should first boil your banga seeds for 20 minutes.

2, Next, pound the banga. Once it is pounded, add the boiling water to wash the banga (to extract the juice).

3.. Pour in the water, thoroughly wash it, strain it, pour the water into a saucepan, and heat it over gas or the fire.

4. After that, add your meat, parboiled chicken, and picture, and cook for ten minutes.

5. Next, pound your onions, and paper, and add your seasoning cubes, rinsed dried fish, and banga spice. Close for 20 minutes, then open and mix in your mint and uga leaves; by this time, it should have somewhat thickened. Close for another two minutes, and you’re done.

To prepare my Eba, I put the garri in a bowl, poured water, and closed it for 20 minutes so the garri could absorb all of the water. Then, I opened the bowl, formed the Eba with my turning stick, and shaped it with my cookie cutter.