Banga spice is considered to be the primary spice used for cooking Banga Soup. Banga Soup has its origin, which is from  Eastern Nigeria. It is one of the most yummy soups enjoyed in West Africa. Let’s walk you through Nigerian Banga soup spices that will give you a bold flavour for your meal.

About Nigerian Banga Soup Spices

Nigerian Banga spice is a blend of Obenetietien, Beletete, Aidan fruit, chilli pepper, rohojie,oburunbebe, onion, scotch bonnet, and salt. 

The Ingredients used to make banga spice have high nutritional and medicinal value. It is proven that most of the ingredients reduce inflammation and lower blood sugar and blood triglyceride levels.

Nigerian Banga Soup Spices

1. Oburunbebe Stick: This can change your taste bud in Banga soup. it’s one of the ingredients in Banga soup that makes a difference in the taste and aroma of the soup. Oburunbebe stick is a brown herbal stick which is sometimes used for medicinal purposes.

2. Aidan fruit (Uyayak): There are essential health benefits and immune-boosting properties you can find this spice is commonly used to prepare African dishes.

It has a very good fragrance and it’s known to be a valuable African fruit and spice used on dishes such as Banga soup, pepper soup etc. 

It is proven to be a good source of vitamin C than guava or orange. They contain calcium, potassium, phosphorous, magnesium, tannins, flavonoids, terpenoids, phytochemicals and nutrients that are necessary for the healthy functioning of the body system.

3. Scotch bonnet and Chili pepper: Hot pepper has different health benefits. It is high in vitamins A, C and K, and contains an antioxidant called Capsaicin, Copper and Iron. Vitamin C content boosts body immunity, Capsaicin fights cancer.

Ingredients Nigerian Banga Soup

• 1.5 lb Beef or any other meat of choice
• 1 large onion divided into 2 half chopped and half blended with the peppers
• 1 tsp Cameroon Pepper substitute with cayenne pepper
• 2 tsp Seasoning powder or Bouillon cubes – divided into two
• 3 Medium Stockfish Panla, Okporoko – soaked in hot water
• 1 Can Palm-nut Extract
• 2 Scotch bonnets
• 1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko
• 1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.
• 1 Oburunbebe stick
• 2 Medium Dried Fish – soaked in hot water and deboned
• 4 to 6 Cups Water/stock
• 1 tbsp ground crayfish
• Salt to taste

How to Cook Nigerian Banga Soup

Step 1: After giving the meat a good rinse, add the salt, seasoning powder, sliced onions, and Cameroon pepper. Step 2: Cook, stirring, until the meat is soft.

Step 3: Cook for an additional ten minutes after adding the stockfish.

Step 4: Take out and set aside the meat, stockfish, and meat sock from the pot.

Step 5: Fill the same pot with the palm nut concentrate. Dilute with a small amount of water and the remaining boiling beef stock. Once the oil starts to float on top of the soup, cover and let it cook.

Step 6: Blend the half onion and the scotch bonnet pepper, then combine with the palm nut.

Step 7: Include the smoked fish, meat, seasoning powder, crayfish, Banga stick, and Banga spice. Cook for a further ten minutes with a cover on.

Step 8: Incorporate the bitter leaves. Allow to simmer until desired thickness is achieved.

Step 9: Serve hot with garri, fufu, pounded yam, starch, or semolina.