Most people need ehelp with how to prepare banga soup step by step. Banga soup is frequently consumed in the Niger Delta regions along with starch, mashed yam, semolina, garri, and cassava fufu. Let’s walk you through the easiest way to make this yummy meal 

About Banga Soup 

Banga, or palm fruit soup, is a traditional West African cuisine that is high in nutrients that are vital to the health of both you and your unborn child. It is also quite flavorful. It is prepared with vegetable and fragrant spice extracts from palm fruits.

How to Prepare Banga Soup Step by Step

Step 1: From the palm fruits, remove the palm fruit concentrate.

Step 2: Cook the dry fish and beef until done, adding 1 chopped onion bulb and stock cubes.

Step 3: Tear the fragrance leaves into little pieces after washing. The distinct flavour and aroma of Banga Stew (Ofe Akwu) come from the smell leaves. Scent leaves can be substituted with pumpkin leaves or any other vegetable if you are unable to locate them outside of Nigeria.

Step 4: Cut the onion bulb that is left. In a mortar, pound the crayfish, ogiri okpei, and pepper; set aside. A dry mill can also be used to grind them.

Step 5: Place the pot with the palm fruit extract on the stove and bring it to a high boil. Allow to boil until you see crimson oil rising to the top of the Banga Stew. Should you find the Banga Soup too thin, continue cooking until the soup reaches the desired thickness for your stews.

Step 6: Add the meat, crayfish, onions, dry fish, stock, and pepper now, and cook the mixture thoroughly.

Step 7: Add salt to taste along with the aromatic leaves or other vegetable. Simmer for around two minutes. Banga Soup is finished. Serve over white rice or with Starch, Garri, Semo Lina, Amala, or Pounded Yam in the Delta-style Banga Soup.

Tips to Make the Best Banga Soup 

• Prepare your ingredients before you begin to cook your Banga soup. If you are utilising palm fruits, then extract your concentrated palm oil from the fruits. Open the tin and set it aside if you are using the concentrated tin of palm fruit oil.

• After washing the beef, put it in a pot with some water, dry fish, seasoning cubes, and one chopped onion bulb. Stir and cook until done.

• Depending on your preference, you can either utilise your dried and crushed bitter leaves or wash and chop your fragrant leaves. However, you have the option to make your Banga soup without any veggies.

• Grind the pepper, locust beans, and crayfish. Chop the leftover onion bulb and reserve.

• 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 leaves 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.