Urhobo Banga Soup and Starch is a very famous delicacy in the tribe. The method of cooking Banga soup varies from tribe to tribe. The Igbo version is called Ofe Akwu which includes the addition of Ugu or Scent leaves which is without in the Delta version. There’s also the Efik version called Abak Atama.
I will be using the canned Palm nut extract for my Banga soup recipe. It’s much easier to use and cuts the cooking time down tremendously.
If you’re thinking of using fresh palm nuts, all you’ll need to do is wash the nuts vigorously to remove all traces of dirt, and boil the nuts for 15-20 minutes on medium heat or until the nuts soften. Transfer the nuts into a mortar and pound till the skin begins to break off and the colour becomes kind of even.
Do this carefully so you don’t break the kernels. Pour some hot water on the nuts; still in the mortar and mix thoroughly then strain with a sieve or cloth to extract the palm oil and that’s it.
Banga soup is mostly cooked with fish but you can also add meat to it if you choose to. I’ll be using fresh Catfish and smoked turkey. I really wanted to use just fish but I love the flavour of smoked turkey in soups and stock, hence its inclusion.
I’ll be using a store-bought pre-mixed Banga spice blend as I haven’t got access to the real deal. Banga spice typically consists of a blend of blended Tyko, Obeletientien, Rogojie and Oburunbebe stick.
So, Banga soup, let’s begin…
Ingredients
1500grams Palm nut Extract
1 Medium size Catfish or any preferred fresh fish
Assorted Meats of your choice
2-3 Medium Pieces Stockfish (Panla, Okporoko)
1-2 Medium Dried Fish ( I’m using catfish)
1/2 Cup Fresh or Smoked Shrimps (Optional)
1 Tablespoon Ground Dried Crayfish or prawns ( Prawns preferably)
1-2 Tablespoons Banga Spice
1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.
1 Oburunbebe stick
2 Scotch bonnet ( Atarodo)
1 Medium onion chopped
2 Tablespoons dried pepper (Atagungun) This is optional if you’re using Rodo but I prefer mine hot.
1/2 Cup Periwinkles (I’m not using any though)
Bouillon cubes ( I’m using Knorr)
Salt to taste
Preparation
Here is what you should do when preparing Banga soup in Urhobo:
Extract Palm Fruit Juice
If you’re using fresh palm fruits, wash them thoroughly. Then, boil the palm fruits until they’re soft. Pound the boiled palm fruits in a mortar to extract the juice. If you’re using canned palm fruit concentrate, skip this step.
Prep Ingredients
Wash and cut the assorted meat into bite-sized pieces. Rinse the fish and periwinkle (if using). Chop the onions and Scotch bonnet peppers.
Cook Assorted Meat and Fish
In a pot, place the assorted meat, chopped onions, seasoning cubes, and salt. Add water to cover the meat, and cook until tender. Add the fish and periwinkle to the pot and continue cooking until they’re done. Remove the cooked meat and fish from the pot, but keep the stock.
Prepare Banga Soup Base
In another pot, pour the palm fruit juice or canned palm fruit concentrate. Add the meat/fish stock (strained), ground crayfish, chopped onions, Scotch bonnet peppers, and palm oil. Stir well and let it simmer for about 20-30 minutes until the soup base thickens.
Add Assorted Meat and Fish
Once the soup base has thickened, add the cooked assorted meat and fish to the pot. Adjust the seasoning if necessary. Allow it to simmer for another 10-15 minutes to allow the flavours to meld.
Check Consistency and Seasoning
Check the consistency of the soup. If it’s too thick, you can add some water to adjust it to your desired thickness. Taste and adjust seasoning if needed by adding more salt or seasoning cubes.
Serve Hot
Urhobo banga soup is typically served hot with starch.
Steps to Prepare Starch:
1. Mix Starch and Water: In a clean bowl, mix the starch with a little water to form a smooth paste. Stir well until there are no lumps.
2. Cook Starch: In a pot, bring water to a boil. Slowly pour the starch mixture into the boiling water while stirring continuously. Keep stirring until the starch becomes translucent and thickens to the desired consistency.
3. Mold Starch: Remove the pot from heat and allow the starch to cool for a few minutes. Wet your hands with water to prevent sticking, then mould the starch into small balls or a mound.
4. Serve: Serve the starch alongside the hot Urhobo banga soup.
Enjoy your delicious Urhobo banga soup and starch!