Fred Morgan
Banga soup is a special dish with its origin traced to come from Delta State, South-South region and especially among the Irobo people. The spices are native to this region and might be difficult to acquire for beginner level cooks due to not being familiar with it. So, when you get to the market, just say you want to buy banga soup Spices.
The palm oil present in banga soup is very rich in vitamin K that plays an important role in clotting of blood. It is essential for building strong bones and prevents the formation of heart disease.
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Extensive studies have shown that the consumption of banga soup due to the rich ingredients which contain magnesium with combination vitamin B6 appears to be efficacious to reduce the effect of premenstrual syndrome symptoms such as insomnia, weight gain, bloating, leg swelling and breast tenderness.
Ingredients
- Palm kernel nuts
- Onions
- Pepper (yellow pepper)
- Seasonings
- Tyko (native salt)
- Rokojie (tiny black seed)
- Obeletientien (dry leaf spice)
- Beef meat/goat meat/fish
- Periwinkle
- Snails
- Oburunbebe (brown Stick)
Method
Step 1
Boil palm kernel nut for 25 mins.
Step 2
Check the palm kernel if soften, pour out water and extract the oil by pounding the nut with a mortar, after which, add some water.
Step 3
Put the extract in a pot and boil for 30 minutes.
Step 4
Pound the pepper, tyko, rokojie, sprinkle few leaves of obeletientien, add all to the soup, add a pinch of native salt and seasoning, break the oburunbebe stick into 2 and drop ½ of the stick in the soup, these spices give it a great aroma and taste.
Step 5
Add the meats/fish/beef, snail, periwinkle and boil for 15 mins, after this, check seasoning if tasty. The soup becomes thick. Remove the oburunbebe (brown stick). Save for another use.
Step 6
Serve the soup in with Fufu, starch, even Eba.
Tip: When warming the soup, warm in a native plate. If unable to get these spices (tyko, rokojie, obeletientien, oburunbebe), cook the soup without them and add kpomo, stock fish, snails, allow cooking for 35 mins.
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