Banga soup is a delicious dish made from palm fruits,its often paired with either starch, pounded yam, eba(made with garri) or fufu (made with cassava).

This Banga soup is indigenous to the Deltans but also loved and enjoyed by both People from Edo state and all of the Niger Delta.

 

Ingredients

Banga.(palm nut) 1 bowl
2 tablespoon dry pepper
banga spices
3 tablespoon crayfish
1 big onion
4 pieces fresh fish
salt
starch 1 bowl
2 cubes Maggi
Water

Steps:

• Wash thoroughly the banga
• Boil for 30mins to soften
• Mash the banga wash with hot water drained. Wash again and drained
• Put the drained banga on the cooker
• Add the dried pepper, crayfish, banga spices, onion
• Add to the palmsoup boil for 10mins
• Wash the fresh fish with salt,and water
• Add it into soup with a pinch of salt
• Allow to boil for 20 minutes
• Portion some into a native pot
• Steam for 10 minutes
• Put the native pot on top a plate
• Fry pan add little oil rub inside
• Put the starch add water mix very well
• Little heat, stir gentle.till it solid
• Put it in a bowl mix very well
• Ready to serve

 

Your Banga soup is ready to be served with starch, Garri, pounded yam or any other swallow of your choice.Credit: Zeelicious Foods