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Banga Soup (Ofe Akwu)

Banga Soup (Ofe Akwu)
₦ 6,000.00

A rich, aromatic, and flavorful soup from the Delta and South-Eastern regions of Nigeria, traditionally made by the Urhobo and Igbo people. It is prepared with palm fruit concentrate (banga juice), an array of meats and fish, and a unique blend of spices known as banga spice mix (beletete, obeletete, aidan fruit, rohojie). It has a thick, oily consistency and a distinct, nutty aroma. It is famously served with Starch (usì), but also goes well with Eba, Semolina, or Rice.

category all-meals soups-and-sauce
groups
Servings
schedule
95 Minutes
local_fire_department

No nutrition info available

Ingredients

  • For the Palm Nut Base:
  • 1 can (400ml) palm fruit concentrate (Banga Mix) or about 2 lbs fresh palm fruits, boiled and pounded to extract the juice
  • 1 cup water
  • For the Meat & Stock:
  • 1.5 lbs assorted meat (beef, goat, turkey)
  • 1 cup stockfish (soaked until soft)
  • 1 smoked fish (mackerel or catfish), deboned and flaked
  • 1 dry fish (optional)
  • 8 cups water
  • 2 seasoning cubes (Maggi/Knorr)
  • 1 tbsp ground crayfish
  • For the Aromatics & Spices:
  • 1 medium onion, chopped
  • 2-3 scotch bonnet peppers, blended
  • 2 tbsp Banga Spice Seeds (Aidan fruit/Irrigno), crushed (essential for authentic flavor)
  • 1 tbsp dried Banga Leaves (beletete), optional but recommended
  • 1 bunch fresh scent leaves (efinrin/nchanwu), sliced
  • For Thickening:
  • 2 tbsp crushed oburunbebe stick (optional thickener)
  • Salt to taste

Instructions

  1. If using canned concentrate, simmer it with water for 5 minutes. If using fresh palm fruits, boil, pound, and strain to extract the juice.
  2. Boil assorted meat and stockfish with onion and seasonings until tender. Set the meat aside and save the broth.
  3. Simmer the palm nut juice on low heat for 20-30 minutes until the oil rises and the soup thickens.
  4. Add the meat broth, all cooked and prepared fish and meat, blended peppers, crayfish, and aidan fruit to the simmering juice. Simmer for 15-20 minutes.
  5. Stir in the scent leaves and banga leaves. Adjust seasoning with salt and simmer for a final 3-5 minutes.
  6. Serve the soup hot with your choice of swallow or rice.
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