Banga Soup (Banga)
Overview
Banga soup is a palm fruit soup from the Niger Delta in southern Nigeria, especially associated with the Urhobo and Isoko peoples. Palm fruit extract is cooked down until thick and flavoured with special banga spices, including aromatic leaves and seeds sold together in local markets. It is usually filled with fresh catfish or dried fish, and sometimes with meat or periwinkles. The soup is fragrant, rich and slightly smoky, with a reddish colour from the palm fruit. It is traditionally eaten with starch, a stretchy cassava dough, or with rice, fufu or pounded yam.
Pictures
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History
Banga soup is a close relative of other West African palm nut soups but is distinguished by its local spice mix and its use of fresh fish. It is one of the best-known dishes of Delta State and is now served in Nigerian restaurants in other regions and abroad. Many cooks still extract the palm cream by hand from boiled fruits. Families often serve it on weekends and at celebrations, and each household tends to have its preferred mix of fish and spices.
Main ingredients
Palm fruit extract, fresh or dried catfish, banga spices, onion, chilli, bitter leaf or scent leaf. The soup is built on palm fruit broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 800 g palm fruit concentrate
- 600 g fresh catfish, cleaned
- 1 tbsp banga spice mix
- 1 onion, 2 chillies
- 1 handful scent or bitter leaf
- salt, crayfish powder
Allergens: Contains: Crustaceans, Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Dilute the palm concentrate with water and boil for 20 minutes until it thickens.
- Add onion, chilli, crayfish and banga spices.
- Add the catfish and simmer gently for 15 minutes.
- Stir in the leaves, season and serve with starch or fufu.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.