Banga soup is a traditional African soup.
Today I’ll put you through my recipe of Banga Soup or Obe Eyin. In African – Nigerian way.
– Assorted meat
– Bush meat ( properly washed)
– Ground crayfish
– Okra ( washed and sliced) optional
– 1kg Palm nuts
– 1pt Water
– 1 Onion (washed and sliced)
– 100 ground pepper
– Salt to taste
– Seasoning and spice
1. Place the washed meat in a large pot and some water season with salt and ground pepper, and boil for 30 minutes or until it becomes tender.
2. Add the smocked fish and Stockfish, cook for another 10 minutes.
3. Prepare the palm nuts to extract the oil by boiling the washed nuts for 20 minutes until well cooked.
4. Remove from water and pound to extract the oil. Pass through a sieve to separate the kernel from the chaff.
5. Pour the strained pulp into the meat together with the sliced peppers, onions and tomatoes puree.
6. Add about 1/2tsp full of grounded ataieko and igeriejae spice.
7. Sprinkle the crayfish and cook for 15 minutes until the soup is fairly thickened to coat the back of the cooking spoon.
8. Check seasoning to ensure its okay as desired.
9. Then take off from the heat. Your Banga soup is ready.
Serve with pounded yam or starch and plantain pudding.
However; Fresh fish, crayfish and shrimps, could be used, instead of meat with a small amount of ground Egusi ( melon seeds) added instead of okra, freshly washed bitter leaf could also be added.