Delta banga soup is best served with starch or eba.
This is unlike the other banga stew that is native to the Igbos and popularly served with white boiled rice or yam.
This Banga soup is indigenous to the Deltans but also loved and enjoyed by both People from Edo state and all of the Niger Delta. If you are looking to make the Igbo version please click – Igbo Banga Stew.

This is not banga stew but they are both made with similar ingredients. Banga stew is native to the Igbos and usually served with boiled white rice. While banga soup (as in this case) goes with starch, eba or fufu.
Banga Soup

The two are prepared the exact same way; the difference is just the spices. This recipe will, in the next few minutes shows you exactly how to make banga soup like an itsekiri woman.

You can use any combination of meat for this soup or just use plain red meat; I used a combination of cow head, foot and red meat.

Ingredients | Serving: 12 Persons.

  • Meat (1kg)
  • Crayfish (half cup)
  • Fresh prawn [oporo](one cup)
  • Fresh Palm Fruits (Banga) (8 cups)
  • Medium sized dry fish / smoked fish (1)
  • Red scotch bonnet pepper “Ata rodo” (8)
  • Ataiko (1 tbsp)
  • Irugege (1 teaspoon)
  • Oburunbebe Stick (Banga stick) (1)
  • Dried Beletientien leaves (half cup) or
  • Thinly sliced bitter leaves (half cup)
  • 3 cubes of knorr
  • Periwinkles (1)
  • Salt to taste.

Making banga soup
These are pictures of some of the ingredients for banga soup. All of these spices and ingredients can be purchased from any Nigerian local market. For the spices and banga stick, ask those women that sell traditional roots and herbs like zobo leaves and dogoyaro.

How to make bng soup

You should use crushed dried beletientien leaves, also called atama leaf in Efik or thinly sliced bitter leaves.

Start by grinding the spices. Add them all together (ataiko, Irugege and a cup of crayfish), blend to powder. Blend the pepper also. Wash the dried or smoked fish and remove center bones.

wsh and precook the prawn, use half cup of water, a cube of maggi and a pinch of salt.

I used already precooked meats. If your meat is not precooked yet, do that now. Wash properly and use two cubes of knorr and a pinch of salt. Cook the meat until it becomes soft, easy to chew and the water is almost dried. Add salt to taste and allow another three minutes. Set aside.

Boil the palm fruit for 20 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice. You will need about 7-10 cups of that palm fruit juice for this cooking. It should be thick.
washing

Use a sieve to strain the extract into your cooking pot, allow to boil for 15 minutes with the pot half-covered. It should be a lot thicker now.

Add the cleaned dried fish, ground (crayfish, ataiko plus irugege), oburunbebe stick, precooked meat, ground pepper and salt to taste. Cover and allow another 10 minutes.
Delta Banga Soup

Add the crushed dried beletientien leaves or thinly sliced bitter leaves, precooked prawn, periwinkles and one cube of knorr. Stir, cover and allow to simmer for 3 minutes. This is how to make the popular banga soup that is loved and made by the Deltans.
delta soup

Serve with starch, eba or fufu.

This is Delta state native soup.

Here is River State Native Soup

Try My Delicious Ofada Sauce

Learn How to Make Moi Moi

Banga Soup – Other Nigerian Soup

Subscribe Below to Receive My Free Weekly Recipes.

newemail


Nigerian Cookbook Recommended cookbook @ 45% Discount Today

The new banga soup video give you a visual knowledge of what the recipe above is talking about.

Sharing is caring!

Comments

  1. ofonneka  June 15, 2016

    Omg! I can’t believe it. This is so looking yummy. Pls where can I buy all these ingredients in Asaba? Well, I would probably ask around.

    reply
  2. Glorry  June 15, 2016

    I am from Delta state. My mom does all the cooking and this is one of the best soup she does for the family. I would be getting married in few months time and dying to learn about these traditional foods. Thanks for the banga soup. I will try it and then get back to you.

    reply
  3. Akinwale olabimpe  June 15, 2016

    Am not sure if I will comment but I have been trying to get the cooking book since and to pay on delivery, I stay in portharcort, rivers state. I have not gotten feedback yet. Please I need it so urgently.

    reply
    • Chy Anegbu  June 15, 2016

      Our cookbooks are very easy to purchase. Just call 08035051468 or 08157668217, thanks.

      reply
  4. Julie  June 17, 2016

    Dear Chi,
     
    Thank you for your recipe, I am from Delta so I cook banga soup and starch almost every time in my house and everybody loves it.
     
    Thanks once again as I look forward to knowing how to prepare other delicious soups from you.

    reply
  5. ngozi racheal ekpunobi  June 17, 2016

    I want to know how to do agidi please

    reply
  6. Glory Godwin  June 24, 2016

    O my GOD,I love this soup .pls ma how can I get ur two cooking books, I really want to buy ,am in Abuja.I wish to be like u, and thanks for teaching us how to Cook.

    reply
  7. Emamuzo  June 27, 2016

    Wow! Chy u are doing great.the beletete leaf is different from dried bitter leaf,they look alike but beletete is tasteless but has good aroma.we use both in preparing Delta Banga soup,u can also use little quantity of washed bitterleaf instead of dried one incase u like to see leaves in ur soup.Kudos Chy

    reply
  8. Zainab Musa Mahmoud  July 11, 2016

    I’m going to try this soup and i really love to have this book

    reply
  9. esther  July 15, 2016

    Please am igbo what is irugege nd atiko in English or igbo. Love the receipe

    reply
  10. Temmy  August 17, 2016

    Hello Chy, I have gotten the cook book and I’m glad I did. Its really an Ultimate Cook Book. Please I need recipe and steps on how to make white soup. I have cooked ofe owerri and Afang soup and they came out well. I want to try white soup as well. Thanks #souptour #chythebest

    reply
    • Chy Anegbu  August 21, 2016

      Thanks. The recipe for nsala (white soup) is exactly on page 52 of the cookbook. Chy

      reply
  11. Juliet  August 17, 2016

    wow! thanks, I’ll try this recipe

    reply
  12. Busayo  August 28, 2016

    Thanks again for your efforts in helping our cooking. I’ve bought your cook book and it’s amazing. Please I want to know if one can substitute the powdered cocoyam for a fresh cocoyam that you’ll have to pound before using as a thickener. Thank you

    reply
  13. orekoya Rita  September 12, 2016

    Hi chy how can i get ur cookbook,pls i really need it,i’m in Akure.

    reply

Add a Comment