Banga soup is a delicacy of the itshekiris and 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 one of many delta state soups in Nigeria. While it is indigenous to the Deltas, both People from Edo state and all over the Niger Delta states also loved and enjoyed it. 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 goes with starch, eba or fufu.
I prepare the two the 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.
Required Ingredients For banga Soup
Serving: 8 Persons.
Ground Crayfish (half cup)
Fresh prawn [oporo](one cup)
Fresh Palm Fruits (Banga) (10 cups)
1 Medium-sized dry fish / smoked fish
Red scotch bonnet pepper “Ata rodo” (6)
Ataiko (1 teaspoon)
Irugege (1 teaspoon)
Oburunbebe Stick (Banga stick) (1)
crushed dried beletientien leaves (half cup)
3 seasoning cubes
I cup shelled Periwinkles
Salt to taste.
What is Banga
Banga is a local name for palm tree in Nigeria. Banga see are palm seed as you can see below, you need them to make a delicious banga soup.
These are banga seeds (Mpuru akwu), they are the major ingredients for making this soup. Akwu is very abundant in Nigerian.
These are pictures of some ingredients for this Itsekiri soup. I can purchase these spices and ingredients 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.
You should use crushed dried beletientien leaves, it is also called atama leaves in Nigeria local markets.
Start by grinding the spices. Add them all together (ataiko, Irugege and a cup of crayfish), blend to powder. Blend the pepper as well. Wash the dried fish and remove center bones. I used dried catfish. This catfish is actually my favorite, it tastes so wonderful in soups. You need just one. Pour hot water over it, wash and set aside.
Wash and precook the prawn, use half a cup of water, a seasoning cube and a pinch of salt.
Precook your meat, this is how – Wash properly and use two seasoning cubes and a pinch of salt. Cook the meat until it becomes 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, don’t add too much water, you want it thick. You will need about 7-10 cups of that palm fruit juice for this soup. It should be thick.
How to cook Banga Soup
Use a sieve to strain the extract into your cooked meat.
Allow boiling 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, ground pepper, and salt to taste. Cover and allow another 10 minutes. You can add a little water if it is too thick.
Add the crushed dried beletientien 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.
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
Video for banga soup
The new banga soup video give you a visual knowledge of what the recipe above is talking about.
Banga soup Recipe
- Meat 1kg
- Ground Crayfish half cup
- Fresh prawn [oporo] one cup
- 10 cups Fresh Palm Fruits Banga
- 1 Medium sized dry fish / smoked fish
- 6 Red scotch bonnet pepper “Ata rodo”
- 1 teaspoon Ataiko
- 1 teaspoon Irugege
- 1 Oburunbebe Stick Banga stick
- beletientien leaves half cup
- 3 seasoning cubes
- 1 Cup Periwinkles Shelled
- Salt to taste.
- Start by boiling the banga seeds, pound and extract the palm sauce
- You will need about 7-10 cups of that palm fruit sauce for this banga soup recipe.
- Use a sieve to strain the Banga extract into your cooked meat in the pot.
- Let it boil with the meat for the next 15 minutes. Don't cover the pot completely.
- Add washed and cleaned dried catfish, ground (crayfish, ataiko and irugege), drop the oburunbebe stick, ground pepper, and salt to taste. You can add a cup of water if it is too thick, cover and allow to cook for 10 minutes.
- Add beletientien leaves, periwinkles, precooked prawn, and one seasoning cube. Stir, cover and allow to simmer for 3 minutes.
- You just made one of the most popular delta state soups
- Serve with starch, eba or fufu.
I just tried it now chy and it came out wow! thanks for making our cooking easier… kudos
The banga soup looks nice but am from Akwa Ibom and this items here Ataiko, Irugege,Oburunbebe Stick Banga stick,beletientien leaves I haven’t heard them before how can get them or is there another name for it.
I was asked to make Banga soup today,am so so o sad the they have already gone to the market before i see this recipe because the are some ingredients here that i didn’t include and it’s my first time of cooking it,so now what do I do please it’s very urgent thank
Thank you ma.can you please show the image of the iru.? Thanks
Just finished preparing my banga soup, is yummy…. Thanks a lot.
Banga soup is native soup for the Urhobos and Isokos of Delta state. A very wonderful recipe. Mine cooking right now on the cooker with starch waiting to be prepared by dawn. I am a guy though. Love cooking as a hubby.
huuuum i love banga suop so much.so yomming yomming
Nice one, I tried it out but turned out watery. What could I have done wrong.
Where can I lay my hands on all this recipe in Lagos chy”?
You can also add potash when cooking, though it’s by choice.
I MARRIED A DELTAN I AM FROM IMO WHAT IS ATAIKO, IRUGEGE, OBURUBEBE, BLENTIENTIEN LEAF PLS I WANT TO COOK IT THANKS
wow, I will surely prepare banga soup for my family this weekend. Thanks
I love to have the cookbook,pls how do I get it and how much
This is great, am from Kogi state and my hubby is from Obudu n banga happen to be his favourite, with this, l must confess, you have really make my day. Thank you ma’am.
Wonderful recipes… Well done ma’am
Banga Soup is from the Urhobos not Itsekiris. Good work. Keep it up.
Thank you, wanted to comment on that
Will u keep kwaaayet say what u know
Just finish making my bangs soup now, its so yummy. Thanks soon much.
Pls send me the recipe for urhobo banga rice and urhobo coconut rice
Pls can one use croacker fish or any fresh fish to cook your banga soup…and where can I get the ingredients in ph ??
Wow I enjoy ur recipe and I really want to get ur cooking book. I can I get it and pls do u mind me asking you few question
Hi chy how can i get ur cookbook,pls i really need it,i’m in Akure.
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
wow! thanks, I’ll try this recipe
Hello Chidi, 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
Please am igbo what is irugege nd atiko in English or igbo. Love the receipe
I’m going to try this soup and i really love to have this book
Wow! Chidi 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 Chidi
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.
I want to know how to do agidi please
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.
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.
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.
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.
Nice work pls I wan to know if is only Banga soup recipe that is inside the book