Banga soup (stew) has over the years topped the list of Nigerian stew recipes due to its uniqueness and blend of natural ingredients. I learned that it is more advisable to make stew with palm oil than groundnut/vegetable oil.

This is entirely different from the Deltan version that is served with starch or eba. If that is what you are looking to make, here is the recipe – Delta Banga Soup

The Banga soup (ofe akwu) is very easy to make and very popular in the eastern part of Nigeria, almost every ingredient used in Making this stew could be gotten from the farm, that is why it is a little bit easier for folks in the rural areas while it remains difficult for people outside the country to find all the ingredients that are required.

This is another kind of Nigerian stew popularly eaten by the Igbos and some other parts of Nigeria; I would prefer this stew above Nigerian tomato stew any day. This is a delicious plate rice, served with banga stew (soup) plus a sprinkle of peas. (the peas was boiled for 3 minutes on low heat)
Banga Soup

Here is a list of ingredients used in making Nigerian Banga soup (stew) ‘ofe akwu’, (as the Igbos like to call it). Most of these ingredients can be purchased from any Nigerian market or African shops in case you live outside Nigeria.

Ingredients: | Serving : 6×2 Persons
Banga (palm fruit) (9-10 cups)
2KG of Meat (I used goat meat while making the video below, you can use chicken, turkey or a combination of two)
1 sachet of ‘Onga soup’ spice
A cup of Sliced onions
2 cups of sliced fluted pumpkin(optional)
2 cubes of maggi
A cup of sliced Scent leave
Dried fish (500g)
Half cup of ground Crayfish
Fresh or dried pepper to taste
Salt to taste

“Onga soup” is a special kind of spice that I use in making Nigerian banga soup and few other Nigerian foods, You will find this in the video below. Onga is made by promasidora (Nigeria) LTD, I think the company is located in Switzerland.

Like I always say; there are lots of spices and flavors used in making Nigerian foods, most of which are also franchised in almost every country of the worlds. Take knorr cube for instance, this ingredient is available in almost every country of the world in different forms and shapes, knorr or maggi is used in almost every known Nigeria food recipe.

The good thing is that you can use almost any spice for Nigerian foods although there are just a few that are irreplaceable.

Below is the image of pounded palm fruit with a portion of the squeezed-out thick juice in a plate and then by the right is sliced onions, scent leaves in a plate
How to make ofe akwu

Soak the dried fish in hot water and wash thoroughly to remove sand and dirt,
blend the crayfish or blend together with dry pepper if you are making banga stew with dried pepper, although I prefer to use red fresh peppers.

Chop the onion and set aside in a plate, I like to make most foods with lots of onions just because of its health benefits.

How To Make Banga Soup (Ofe Akwu).

Cook the palm fruits (banga fruits) for 30 to 50 minutes then pound with a mortar and pestle, you will see how this is done in the video below. Pour water in a bowl, add the pounded palm fruit and try to squeeze out the thick syrup. The palm fruit juice is a major part of banga soup this can also be used in making Nigerian soups (then you wouldn’t need palm oil).

Pour the squeezed-out thick juice into a bowl and set aside.

Wash the meat with hot water and parboil with a separate pot till it is tender (be sure to add the ingredients – use the 2 cubes of maggi, a teaspoon of salt, half cup of onions.), It is possible to make a delicious meal with tasteless meat, that is the only reason I advise you to use lots of ingredients while parboiling the meat. Then very little or none while making the main foods, just use the meat stock (water from the meat) and you will be fine.

Add the squeezed-out palm fruit juice to the boiling meat on fire.

Add the (dried fish and crayfish) to the cooking pot and cook for about 10 minutes
Add your spices if it is not yet as tasteful as required. (Sachet of “onga soup” and/or a cube of maggi, knorr or royco). Stir and add the scent leave (chopped), sliced onions, salt and pepper to taste.

Cover and cook for another minute then add the chopped vegetables (optional), allow to simmer for another 3 minutes and you just made a delicious Nigerian banga stew (ofe akwu)

Serve with rice, yam or cooked beans

That is how to make banga soup (stew) in Nigeria, the Igbos call it “ofe akwu”.



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Banga Stew Video


Above is the video on making Nigerian Banga soup, This video will make the whole process a lot easy to follow, you will learn about all the ingredients I used in making this Nigerian Stew Recipe and of course the whole tricks involved.

Comments

  1. Agatha  September 1, 2013

    U 4got the banga spices. They give the stew a distinct aroma. If u asked the igbo women at the market, they will give you either the ground ones or the ones u grind ursef. Weldon. This is the one website i ve seen well prepared (except the spices i mentioned. Lolz). Others add egusi and okra. A combination i don’t like. Kudos

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  2. Precious  September 14, 2013

    I prepared ofe akwu yesterday and my husband did not stop eating rather licking the stew to my satisfaction. Aunty Chy you are a darling for keeping my family  alive. Do u know that now we are eating small  concoction rice and my sweetheart is asking me what is happening. Aunty Chy i love u so much .how i wish my family and i will see u so as to thank and embrace u.God will surely bless u abundantly for everything.

    reply
  3. becky  October 6, 2013

    Wooow aunty chy u are God sent. I have learn many things here and thanks for making them easy for me. God bless u more for teaching me how to make ofe akwu (banga soup)

    reply
  4. fatima  February 19, 2014

    You are just simply the best. No more comment

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  5. tina  June 5, 2014

    Is this the igbo style? Bcos here in. Niger delta we use banga spice and dry bitter leave

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  6. UgoFaith  September 9, 2014

    Thank you so much for all this details and videos I really appreciate what I have learnt from your sharing. God bless you

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  7. Gift  October 7, 2014

    Wow this is grate , but can i use the tin one ? because here in UK i only see the already made banga

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    • Chy Anegbu  October 11, 2014

      Tin Banga? I have not yet try that dear, but you can try it and give us feedback, I do suppose it would serve the same purpose

  8. ilome  November 4, 2014

    the tin one with d complete Banga spices will gv u a perfect soul. u can go ahead n try it.

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  9. Faith Osawaru  March 7, 2015

    Him I tried it and my daughter ask me to cook it every week end. In short u are a gift from God to mankind. Love u

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  10. derealprincess  March 24, 2015

    I stumbled on this site while searching for how to cook white soup and am already an addict. Good job Aunty Chi. God bless u

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  11. victoria  March 24, 2015

    I stay in Nigeria, but the last time I went to uk to visit my twin I decided to make banga soup for him, so I went to the shops all I could find was the tin one, decided to use it and it tasted exactly the same like the one squeezed out from palm fruit, it was nice plus I didn’t go through the usual stress of boiling, pounding and squeezing!

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  12. moniyi  November 26, 2015

    This is what have been looking for…Banga soup! Thanks Chy.

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  13. Winnie  November 26, 2015

    Ofe Akwu is da bomb mehnn…any day any time!! Thanks Ma…I love mine with goat meat, intestine(afor anu) and fish. But pls Ma could this be seen as a healthy food too?

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  14. mrs Nnoli .E.  January 18, 2016

    it is my favourite

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  15. juliet odionye obamwonyi  April 26, 2016

    Ofe akwu anyday anytime, especially dis time dt tomato is expensive. My kids luv it a lot.

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  16. Francisca  April 26, 2016

    I use onga classic to make mine..will try the onga soup. Thanks.

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    • Chy Anegbu  April 26, 2016

      Yes, that works best for banga soup (ofe akwu). Onga soup and Onga classic is one and the same ingredients.

  17. Onyinyechi  April 27, 2016

    Thank you Ma’am. I added the Banga spice (sachet) and it came out great. Thank you once again. Pls how can I prepare white soup?

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  18. pamela  April 27, 2016

    Wow so lovely.Tnks ma

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  19. Eve  April 27, 2016

    I stay in the States and the only banga we can find here are the tinned ones. They taste great just like the fresh ones.. One secret ive learnt while preparing it is dont add too much water. Thankd

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  20. JOY  April 27, 2016

    Yea Ofe Akwu is nice,kudos to u.

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  21. Racheal Murphy  April 28, 2016

    so lovely ma u are the best I love you

    reply
  22. Chioma Nwokoma  April 28, 2016

    God will surely bless you Chi for magnanimous sharing up knowledge and gift. Love u!

    reply
  23. Chy  April 28, 2016

    God will surely bless you Chi for magnanimously sharing your knowledge and gift. Love u!

    reply
  24. oge  April 28, 2016

    Madam, u are too much. Taking us round Nigeria. I will surely make this banga soup, have not eaten it since this year. Thanks

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  25. Mina  April 30, 2016

    Pls i would like to ask cant it be eaten with eba, pandoyam or fufu? Thank you for your various newsletters.

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  26. Favour  May 7, 2016

    U’re d best

    reply
  27. MUBO  May 13, 2016

    Well done chy

    reply
  28. Zukky  May 21, 2016

    Adding bitterleave is when you want to use it for swallow, as a kind of soup. That is when you add those spices. But here it is a prepared as a kind or alternative to stew for rice.

    reply
  29. vikky  June 2, 2016

    m enjoying this web site every day, thanks

    reply
  30. Glory Godwin  June 25, 2016

    So sweet ,I can’t Wait to prepare this delicious ofe akwu.thanks and GOD bless u.

    reply
  31. nasi  August 14, 2016

    Wow this banga stew is so lovely, bravo ma!

    reply

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