Banga Soup Recipe (Delta Version)

Banga Soup, a beloved Nigerian delicacy particularly cherished by the Delta/Urhobo people, holds a special place in Nigerian cuisine. Its preparation methods vary across different tribes.

The Igbo rendition, known as Ofe Akwu, incorporates Ugu or Scent leaves, a departure from the Delta version, which excludes these ingredients. Additionally, the Efik version, Abak Atama, offers its own unique twist on the dish.

For my recipe, I’ll be opting for the convenience of canned Palm nut extract, significantly reducing the cooking time. However, for those preferring to use fresh palm nuts, the process involves thorough washing to remove dirt, boiling the nuts until softened, pounding them in a mortar, and then straining the mixture to extract the palm oil.

While Banga soup traditionally features fish, I’ll also be incorporating fresh catfish and smoked turkey to enhance its flavor profile. The inclusion of smoked turkey adds depth and richness to the soup, complementing the fish beautifully.

To simplify the process, I’ll be utilizing a store-bought pre-mixed Banga spice blend, as obtaining the individual spices may not be feasible. This blend typically includes a combination of Tyko, Obeletientien, Rogojie, and Oburunbebe stick, offering a convenient solution for achieving authentic flavors in the absence of access to the individual components.

So, Banga soup, let’s start…

Ingredients For Banga Soup Recipe (Delta Version)

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 l prefer mine really hot.

1/2 Cup Periwinkles (I’m not using any though)

Bouillon cubes ( I’m using Knorr)

Salt to taste

Banga Soup Recipe (Delta Version) Preparation

These are my ingredients:Gut, clean and wash ….

• Ensure to thoroughly clean your fish, especially if you’re using Catfish, as it tends to be quite slimy. One method is to wash the Catfish with salt to remove the slime. Alternatively, you can freeze it for a day, let it thaw, and then rinse it with water.

• Prioritize boiling your meats, if included in your recipe. For instance, I’ll be using smoked turkey. Remember to start with the tougher meats, gradually adding the softer ones as you progress.

• Also, it’s essential to boil offals separately. I’ll begin by boiling my smoked turkey with chopped onions, Knorr chicken cube, salt, and a teaspoon of Aromat seasoning. Boil until the turkey is tender, not overly soft, just enough to achieve tenderness. This same approach can be applied to tougher meats.

• Once the turkey is tender, introduce the dried stockfish and the blended Scotch bonnet into the pot. Continue boiling until the stockfish reaches tenderness and the meats/smoked turkey are soft. This step ensures that all the ingredients are properly cooked and infused with flavor before proceeding with the next stage of the recipe.

• Next, incorporate the smoked fish into the pot and turn off the heat, allowing the mixture to simmer with the residual heat for 2-3 minutes.

• Now, transfer the palm nut extract into a large pot. If you’re using canned extract, it will likely be thick, so dilute it with hot water. The water quantity should be almost double the amount of the extract.
• Additionally, include the stock from the meats for added flavor. As I’m utilizing the meat stock, I’m considering its quantity as part of the water used to dilute the extract. Place the pot on a medium heat setting and mix thoroughly to break up any clumps.

• Avoid covering the pot from this point onward until the cooking process is complete. Allow the mixture to boil for approximately 10-12 minutes.

• Afterward, add the Banga Spice, Oburunbebe stick, ground crayfish or prawns, dried pepper, Knorr cube, and salt to taste. Be cautious with the salt, as your stock may already be seasoned well. Mix these ingredients thoroughly into the mixture to ensure even distribution of flavors throughout the soup.

• Next, introduce the Catfish or your chosen fresh fish and fresh shrimps into the pot. If you’re including periwinkles, now is the time to add them as well.

• Reduce the heat to low and allow the ingredients to simmer for 7-10 minutes. During this time, you may notice palm oil settling on the surface. If you find the soup too oily, consider decanting some of the excess palm oil. While the soup simmers, blend your bitter leaves or Obeletientien.

• Once the fish and shrimps have cooked for the specified time, add the dried Obeletientien or bitter leaves to the pot. Stir to combine thoroughly and allow the leaves to cook for an additional 2 minutes. Then, turn off the heat, ensuring all the flavors have melded together beautifully before serving.

Note

Exercise caution when adding bitter leaves, as an excessive amount can render your Banga soup overly bitter and unpleasant to eat.

Allow the soup to continue cooking for an additional 2-3 minutes using the residual heat.

Lastly, remove the Oburunbebe stick from the soup before serving. This step ensures that the stick, which has imparted its flavors into the soup, is not included in the final dish.

Frequently Asked Questions

What is Banga Soup, and how does the Delta version differ from others?

• Banga Soup is a popular Nigerian dish made with palm nut extract. The Delta version is characterized by its omission of certain ingredients like Ugu or Scent leaves found in other regional variations.

Can I use fresh palm nuts instead of canned extract for Delta Banga Soup?

• Yes, fresh palm nuts can be used. They need to be washed, boiled, pounded, and strained to extract the palm oil, which is then incorporated into the soup.

What are the key ingredients for making Delta Banga Soup?

• Key ingredients include palm nut extract, fish (often catfish), meats (such as smoked turkey), Banga Spice blend, dried stockfish, crayfish, and bitter leaves.

How do I clean and prepare fish and meats for the soup?

• Fish should be cleaned thoroughly with salt to remove slime. Meats should be boiled with onions, seasoning cubes, and salt until tender before adding to the soup.

What role does the Banga Spice blend play in the soup’s flavor?

• The Banga Spice blend contributes to the soup’s rich and aromatic flavor profile, typically consisting of Tyko, Obeletientien, Rogojie, and Oburunbebe stick.

How can I adjust the bitterness of the soup when using bitter leaves?

• It’s crucial to add bitter leaves in moderation to avoid making the soup overly bitter. Start with a small amount and adjust to taste.

Are there substitutes for certain ingredients if they’re not available?

• Yes, substitutes like canned palm nut extract for fresh palm nuts or different types of fish or meats can be used based on personal preference and availability.

How long does it take to cook Delta Banga Soup, and how can I achieve the best flavor and consistency?

• Cooking time varies but typically takes around 30-45 minutes. To achieve the best flavor and consistency, it’s essential to follow the recipe instructions closely, allowing the soup to simmer gently and meld flavors together before serving.

Conclusion

In conclusion, the Delta version of Banga Soup offers a tantalizing journey into the heart of Nigerian cuisine. With its rich blend of palm nut extract, fish, meats, and aromatic spices, it embodies the warmth and flavor of Delta tradition. This beloved dish invites culinary exploration and cultural appreciation.