How To Prepare a Delicious Banga Soup.

PREPARATION: 10mins  Cook: 43mins


The palm fruit oil extract used in cooking banga soup/ stew is quite different from the palm oil used in cooking other Nigerian food. The difference between the palm oil extracted from palm fruit and the oil extract from palm fruit used for banga soup is that the palm oil is extracted at a very high temp. while the oil used for banga soup is at a very low temp.

  • 1kg of banga (palm fruits)
  • Vegetables: Scent leaves, uguw leaves
  • Assorted Fish: 3 big stock fish, 4 pieces of fresh fish
  • 2 tablespoon of dry pepper
  • Cray fish
  • Ogiri okpei (iru)
  • Seasoning cubes
  • Salt
  • 3 medium size onions
  • Assorted Beef: Goat meat, kpomo

Slice the onions, scent leaves, uguw and wash the banga, fish and meat separately. Set all aside in different plates as seen above.

Pour the banga in a pot and add water. Boil the banga for like 20 mins. Pour it into a mortar and pound it so as to remove the oil. Separate the shafts from the oil using a sieve. Set aside the oil as seen above.

Season the meat with curry, thyme, seasoning cube, salt and onions and boil the meat for like 5 mins. Add the stock fish and boil for another 10 mins and set it aside.

Pour the palm fruits extract (oil) in a pot and boil for sometime. If the banga is watery, boil till it is thickened and some red oil surface begins to appear at the surface as seen above.

Add the meats, stock fish, fresh fish, cray fish, meat stock, seasoning cubes and salt and boil for another 6 mins. Then add the scent leaves and uguw and boil for another 2mins.

Your banga is ready. It go with any swallow such as starch, fufu, eba or pounded yam.