How To Prepare Banga Soup


Today We will be looking at the Recipes/Ingredients and Preparation method of one of Nigeria’s cuisines BANGA SOUP

Image result for banga soup


  • 1 kg Palm FruitsImage result for perm kernel
  • BeefImage result for BEEF
  • Dry FishImage result for dry fish
  • Vegetable: Scent Leaves for Ofe Akwu or Dried & Crushed bitter leaves for Delta-style Banga SoupImage result for Scent leave
  • OnionsImage result for Onions
  • Crayfish (You can choose to use it blended as you desire)Image result for crayfish
  • Pepper (to taste)Image result for pepper
  • Ogiri Okpei (Iru)Image result for locust bean
  • Seasoning
    Image result for seasoning cube
  • Salt to tasteImage result for salt


  • Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
  • Cook the beef and the dry fish with diced onions and Knorr cubes till done.
  • Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Soup (Ofe Akwu) its unique aroma and taste. If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.
  • Cut some onion & set aside, Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill as you desire.
  • Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the Banga Soup.
  • If your Banga Soup looks watery, cook till the soup has thickened to the consistency you like for your soup.
  • Add the beef, dry fish and stock from the meat, onions, crayfish and pepper and leave to boil very well.Add the scent leaves or any other vegetable, pepper and salt to taste.
  • Leave to simmer for about 2 mins. The Banga Soup is done and ready to be served.Image result for banga soupIt can be served with Semolina, Eba, Fufu, Pounded Yam, Rice and Starch.


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