Banga or palm kernel soup recipe by Dressed. Hi, I saw a comment someone made recently about wanting Banga and Owo soup and as a correct Delta babe who makes the meanest Banga and fairly good Owo I thought ok why not share my own recipe.
Ingredients for banga soup by Dressed:
5 cups ripe Palm Kernel
1 medium Onion (chopped)
1kg Beef
Stock-fish (optional)
1 large size Dried fish
Fresh Peppers
1/4 cup Ground crayfish
Salt to taste
2 Knorr seasoning cubes
Banga Spices as shown in the pictures below
Water to boil the palm nuts.
COOKING METHOD for Banga Or Palm Kernel Soup By Dressed
1. Season and boil beef with your stock fish
2. Boil your palm kernel until soft, then pound in a mortar to squash but not hard enough to crack the nuts.
Add some water and squeeze palm kernel to get the oil out, pour washed kernel into a sieve to separate palm oil from the husk of the nuts. Keep adding water and washing out oil until all the oil is out of the nuts.
3. Pour washed oil in a pot, place on the fire and allow to boil for about 30 mins then add chopped onion, ground pepper and the stick (I usually crush my stick in a mortar to release the flavors before adding to the boiling soup), then cook for a further 15 mins.
4. Add your beef, stock fish and dried fish to boiling soup, depending on how dry your fish is, mine was quite dry so I put it at this stage.
3. Pour washed oil in a pot, place on the fire and allow to boil for about 30 mins then add chopped onion, ground pepper and the stick (I usually crush my stick in a mortar to release the flavors before adding to the boiling soup), then cook for a further 15 mins.
4. Add your beef, stock fish and dried fish to boiling soup, depending on how dry your fish is, mine was quite dry so I put it at this stage.
If your fish is not very dry then you can wait until towards the end of the cooking to add it so there can still be some whole chunks.
If using fresh fish, which is fantabolous with Banga soup you also add that towards the end of cooking so it doesn’t break up into tiny bits completely. Allow to cook again for another 10 mins.
5. Add your ground spices, EXCEPT the dried bitter leaves.
At this stage you would notice your Banga soup is getting thicker and that wonderful banga aroma (thanks to its unique spices) would have filled your whole house.
Allow to simmer for further 10 mins.
Then Add your knorr cubes and salt to taste, ground crayfish and dried bitter leaves allow to simmer for 5 mins and that’s all!
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.JPG "Banga Or Palm Kernel Soup By Dressed")
ALSO TRY: OUR Vegetable egusi soup
Notes : The cooking time will vary depending on how watery you wash your palm kernel nuts. It is usually shorter with canned kernel nut (which is quite convenient but not the most nutritious.)
Nothing beats the taste of fresh palm kernel. The aim of cooking this long is to take off the oily taste of the nuts and to get a slightly thick soup, whatever cooking duration gives you this consistency is ok.
Dressed Blogs @ dressed 2 d nines
Happy cooking! of my Banga Or Palm Kernel Soup By Dressed
omg, so salivating. For interesting stories visit suspenseandemotions.blogspot.com
@poster correct geh. Migwo.
Which kain fufu,? na starch get ds one o
Nice, nd when u add scent leaves nd ugu, u wil use it to eat rice.
Nice one bookmarked already,almost the same process used in preparing my Ofeakwu.
~BONARIO~says so via NOKIA3310
Oh la la!…thanks Dressed, now I'm hungry. Pls who knows how to cook black soup. I think it's a delicacy from the south…very spicy with loads of pepper soup spices dried scent leaves. Someone pls help a sister with the recipee. Thanks in advance.
plz wat's d diff btw this and ofeakwu?
It's really Migwo. Dressed, wa doh…… This banga is so on point.
Yea @bonario but u use ogili instead of d spices
Say me Migwo to your mama, she tish you well and you be correct geh too *in Waffi tone*
Na Monday I go enter this level, thank God say Igbudu market dey my domot. Meanwhile for people wen no know the spice name na Otaiko, Regeje and Beletete(the leaf). I dey prefer to buy the spice myself coz some of those mixing things dey dey adulterated but correct ones dey sha.
Well done my geh but you need to dress2Dones to enjoy this soup o,lol.
The difference is that you substitute beletete,regeje&otako for scent leave, ugu and okpenye/okpei
Now I feel like eating Ofeakwu tomorrow then my Banga is a sure thing for Monday
Dish looks nice. Will send some Kenyan recipes to Eya so you peeps can learn some Kenyan dishes too.
Lucinda
Dish looks nice. Will send some Kenyan recipes to Eya so you peeps can learn some Kenyan dishes too.
Lucinda
All u need to add to this soup is 'ogiri okpei/ scent leaves and ugu' to turn it into ofe-akwu. I love banga and ofe akwu to death. @dressed I used to think fresh cat fish was the best to be used in cooking banga soup. My nearest mama-put uses only catfish and I bite my fingers.
Nice one pls d stick is it meant to b left in d soup and all these spices can one find it in Lagos market?Someone kindly answer pls.
Can't wait to cook me some Kenyan dishes.
After cooking, you remove the stick. Me I wash it and reuse tho.
Yes na, if you go to people selling local spices they will have or be able to direct you to the right place. Just buy the mixed one, its easier
Thanks for the 'fantabulous' recipe. Av actually been looking for aunthentic banga recipe, would try it out soon. Please do tutorial of how to prepare starch, for we non-waffis.
Thanks Dressed! I have never eaten this soup before but I learnt how to cook fron women in the market and my hub likes it. Problem is, since I have not tasted it anywhere else, I dnt know wat to compare mine to. Pls does anyone know a good place in Ph where I can buy it and taste? I tried Jevinik but they did not have it.
Try Charcoal Restraunt in the GRA. Not too far jevenik that's there(GRA).
Lucinda my mum is Kenyan and I love mandazi, iriyo, yamachoma, chapati with cabbage, meat, peas n carrots. Yum yum
6abulsA friend taught me how to make this soup n I've never been disappointed each time I make it. BTW I only ever use canned kernel oil.
@adaeze try charcoal and spice at GRA. @ debie thanks for the real names of the spice, I was just about asking.
Dressed, migwo. You have done well
*a fair taste when its ur first time*, u get better at it. All the best
What's d differenc btw ds one nd bitterleaf soup?
Mr Bonario, can u pls put up the recipe for ofeakwu. i would like to lean how to cook it. thanks
pls i would like to know the name of the spices as you did not mention them in your write up. thanks. And also what is that stick? ive never seen or heard of it before. pls enlighten me.
The only place I can think of now is Choba,just behind Agofure, Choba park.(Its a mama-put).
Banga soup is best eaten in a native-fire-dried clay pot called Ewere.
N.B: u may not like the the set up of this place I'm talking about but u can try it just for the taste, buy take-away..lol just to compare sha. However, if u use Otaiko and Rogoje(this one is the one wt the meanest aroma) and a little beletete or Bitter leaves (all dried), u will get a fair taste. Note that there are two types of Palm Nuts, Native and Agric, Native is light and sweeter, Agric is thick and just the average taste u know
Is ds nt biterleaf soup?
Is ds nt biterleaf soup?
Visited this joint about 5 yrs ago while on transit and they did justice to d banga soup.
And yes, you are right with d ewere pot, you cant beat d taste. cant wait to get mine shipped down….native tinz on my mind….lol
Welldone poster! Correct soup!!
Omg…….i wanttttt. Booked marked already.
Are you for real???
I love you already*lool,tanx for dis!!!
@ Anon 3:04pm. thank you. taking out the stick is a matter of choice. I usually take mine out as I dish out my soup.
dressed2dnines.blogspot.com
wow! thanks for sharing the names of the spices, now I know. And I agree with you about using whole spices over already ground ones.
dressed2dnines.blogspot.com
To be honest I think Banga soup is one soup where you can use practically anything. I use catfish or croaker fish sometimes.
dressed2dnines.blogspot.com
I'm glad you like it :). thank you
dressed2dnines.blogspot.com
Hi. no its not bitterleaf soup
dressed2dnines.blogspot.com
Thank you. I'm glad you like it.
dressed2dnines.blogspot.com
Very true about the clay pots :), And the 2 types of palm nuts. I usually mix both so I can get the benefits from both i.e thickness (From the Agric) and fuller flavour (from the native).
dressed2dnines.blogspot.com
@ Anon 3:04pm yes you can find all the spices in Lagos, I live in Lagos and get everything from my local market. Just ask the market people
dressed2dnines.blogspot.com
Thank you :).
dressed2dnines.blogspot.com
Hi. check out Debbie's comment about the names of the spices.
dressed2dnines.blogspot.com
Glad you like 🙂
dressed2dnines.blogspot.com
:). You welcome
dressed2dnines.blogspot.com
Waoooo! The much talked banga soup! Yummy me likey! I must look out for the spices and try it out someday.if u supstitute the spices with ehuru, okpei and nchuanwu u get my best ofeakwu!
Why is this post untop again…
Is this a miracle, or auty eya wants Pope Francis to make her a saint also?
Anyway! Still mussing…
Lool,you goT me looling!!!
Yummilicious
This comment has been removed by the author.
tot d same.lolzz
Ace oooooo lol. I thought I was seeing things when I saw this post on top. So my sight is not failing afterall.
Lol true jare
Lol true jare:)
Lol true jare
Hello, please the banga stick, I heard it is called Oburunbebe stick in Urhobo.. Please is this stick the SAME peppery flavoured stick used as chewing-sticks or in agbo – herbal medicine by Yorubas? Please I'd appreciate your response.
I love this soup! with soft hot eba, i can give out all i have just to eat it.