How to Prepare Nigerian Banga Soup

Banga soup, one of Nigeria’s most beloved delicacies, originates from the Niger Delta region and is enjoyed by various ethnic groups such as the Urhobo, Itsekiri, and Isoko. Known for its rich palm fruit base and distinct blend of spices, Banga soup is often paired with starch, pounded yam, rice, or even eba. For Nigerians in the diaspora craving authentic flavors of home, this guide provides a step-by-step method to prepare a traditional pot of Banga soup no shortcuts, no compromises.

Ingredients You’ll Need

• Palm fruit concentrate (or fresh palm nuts if available) – 800g

• Beef or goat meat – 500g (washed and seasoned)

• Stockfish and/or dried fish – 2–3 pieces (soaked to soften)

• Fresh catfish or tilapia (optional for extra flavor) – 1–2 medium pieces

• Crayfish (ground) – 2 tablespoons

• Periwinkle (optional) – 1 cup, cleaned

• Banga spice blend (Oburunbebe stick, Ataiko, Irugeje) – 2 tablespoons

• Fresh scent leaves or bitter leaves – 1 cup (washed and chopped)

• Seasoning cubes – 2–3 cubes

• Salt and fresh pepper – to taste

• Onions – 1 medium (optional, depending on taste)

Step-by-Step Preparation

1. Prepare the Palm Fruit Base

If using fresh palm nuts, boil them until soft, pound gently to extract the juice, and sieve into a pot. If using palm fruit concentrate (common in diaspora stores), dilute with warm water to form a thick extract.

2. Cook the Meat and Stockfish

Season your beef or goat meat with salt, seasoning cubes, and pepper. Add stockfish, then cook on medium heat until both are tender. Reserve the flavorful stock for the soup.

3. Build the Soup Base

Pour the palm fruit extract into the pot with your cooked meat and stockfish. Stir and allow to simmer for 10–15 minutes, ensuring the oil begins to rise to the surface.

4. Add the Banga Spices

Grind or crush the Oburunbebe stick, Ataiko, and Irugeje spices, or use a pre-mixed Banga spice blend from African stores abroad. Add this along with the ground crayfish. Taste and adjust seasoning.

5. Introduce the Fish and Periwinkle

Gently add fresh catfish or tilapia (if using) and periwinkle. Reduce heat to prevent the fish from breaking apart. Allow to cook for another 10 minutes.

6. Add the Scent Leaves

Finish off by adding fresh scent leaves or bitter leaves for aroma and flavor. Simmer for an additional 3–5 minutes. The soup should be slightly thick with a glossy surface.

Serving Suggestions

• Traditionally eaten with starch, pounded yam, or eba.

• For a lighter option, serve with white rice or boiled yam.

• Add a side of chilled palm wine (if you can find it abroad) to complete the experience.

Preparing Banga soup abroad doesn’t have to feel like a daunting task. With palm fruit concentrate, authentic spice blends, and a bit of patience, you can recreate this cherished taste of home right in your kitchen. Whether you’re cooking for family, friends, or just yourself, every spoonful will transport you straight to the heart of the Niger Delta.