Although they are made with nutritious ingredients, sometimes people choose to cook this West African cuisine a different way. If you are new, you don’t need to panic at all Let’s head to how to make Banga soup step by step, check the subsequent section for a detailed guide.

About Banga Soup 

One of the various soups from Nigeria’s delta states is Banga soup. Even though it is native to the Deltas, people from Edo State and the surrounding Niger Delta states also cherished it. You can choose Igbo Banga soup if you would like to prepare the Igbo version.

The finest way to enjoy banga soup is to pair it with eba or starch. This is not the other banga stew, which comes from the Igbo people and is usually served with yam or white boiled rice.

How to Make Banga Soup Step by Step

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: Wash and precook the prawn, use half a cup of water, a seasoning cube and a pinch of salt. Precook your meat, this is how – Wash properly and use two seasoning cubes and a pinch of salt. Cook the meat until it becomes easy to chew, and the water is almost dried. Add salt to taste and allow another three minutes. Set aside.

Step 3: For 20 minutes, boil the palm fruit, then crush it using a pestle and mortar. Once inside a bowl, squeeze out the juice by adding just enough water to make it thick. For this soup, you will need roughly 7 to 10 glasses of that palm fruit juice. It needs to be substantial.

Step 4: To incorporate the extract into the cooked meat, use a strainer. Cleaned. Pour in 15 minutes of boiling while partially covered. Now, it ought to be much thicker.

Step 5: Add the cleaned dried fish, ground (crayfish, ataiko plus irugege), oburunbebe stick, ground pepper, and salt to taste. Cover and allow another 10 minutes. You can add a little water if it is too thick.

Step 6: Add the crushed dried beletientien leaves, precooked prawn, periwinkles and one cube of knorr. Stir, cover and allow to simmer for 3 minutes. This is how to make the popular banga soup that is loved and made by the Deltans.

How to Make Banga Soup Thick

• Put the pot of palm oil extract on high heat and cook it until the Banga’s surface is covered in red oil. Cook the soup until it thickens if it isn’t as thick as you would want.
• Stock, dry fish, and cooked meat should all be added to the soup. Simmer for approximately five minutes after adding the pepper and ground crayfish.
• Add dried and crushed bitter plants or your favourite aroma leaves to the soup. At this time, add the salt and boil for approximately two minutes.

You can now enjoy your Banga soup. However, if you’re using concentrated palm fruit in a can, just add it to your cooked beef and fish along with the stock and proceed as normal to prepare your Banga soup.