Banga Soup or Ofe Akwu is a soup from the south and south eastern part
of Nigeria that has some how cut across almost all tribe and this is
because it is a most enjoyable dish. The banga soup is usually made from
palm extract which is gotten from palm fruits at a low temperature
which contains less saturated fat.
The banga soup is usually served with pounded yam, semolina, fufu,
garri, wheat etc… According to the south easterners there is a
difference between banga soup which is served with swallow and banga
stew which is served with rice but we are focusing on a recipe that can
serve both purposes.
Now rather than go through the long process of pounding the palm
fruit there is now palm fruit extract in a can which makes it a lot more
easier than finding palm fruits in the market. Here is YouTube Vlogger Nigeriacuisine taking us through the step by step tutorial of how to make the banga soup/stew and here’s what you’ll need;
- Palm nut cream concentrate
- Assorted meat (goat meat, cow foot, cow skin, shaki)
- Dried Tilapia and red sniper (Fish)
- Scented Leaves
- Meat stock
- Onions
- Fresh bonnet scotch
- Cray fish
- Salt
- Seasoning Cube
Note: If you choose scented leaves then you can serve with white boiled rice but if you’d rather go for the bitter leave then you serve only as a soup with swallow. you can also put ogiri (iru), stock fish, periwinkles, its a thing of choice.
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