Recipe: Appetizing Isoko type of Banga soup

Recipe: Appetizing Isoko type of Banga soup Delicious, fresh and tasty.

Isoko type of Banga soup. So in this video i decided to show to you the banga soup and starch that i prepared. Although this is not a cooking channel but food is part. Banga Soup is a Nigerian soup that is native to the Southernarts of Nigeria.

Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta states.

This is served with starch, eba or fufu.

This Banga soup is one of many delta state soups in Nigeria.

You can have Isoko type of Banga soup using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Isoko type of Banga soup

1. You need of Palm nuts (banga).

2. It’s of Tomatoes blended.

3. Prepare of Fresh pepper (blended).

4. It’s of Meat of choice.

5. It’s of Periwinkle.

6. It’s of Crayfish (blended).

7. Prepare of Kpomo.

8. Prepare of Seasoning of choice.

9. It’s of Banga soup spice(you can get it from food stuff sellers).

10. It’s of Dry leaf(we call it benetete)i dont know the english name🙆‍♀️.

While it is indigenous to the Deltas, it is also loved and enjoyed by both People from Edo.

Banga, also known as Oghwo amiedi in Urhobo language and izuwo ibiedi in Isoko language, is a type of palm fruit soup from Southern the Niger Delta Nigeria particularly the Urhobo ethnic group.

This cuisine is quite different from "Ofe Aku" which is a variant found in Igbo culture.

Banga Soup or Ofe Akwu is the Nigerian Soup / Stew prepared with palm fruits.

Isoko type of Banga soup step by step

1. I made this one very simple. First put your palm nut in a pot and put on fire to cook till tender..

2. When your palm nut is tender, bring down from fire and pour into your mortar and start pounding. B4 then, put water on fire in a kettle and allow to boil..

3. When the skin is out of the kernel, transfer it into a bowl and the start squeezing with your hand to extract the oil from the nut. Add hot water gradually to help you strain out all the oil. Your banga water is ready..

4. Then seive the oil into a pot and place on fire. Now for this part, i like cooking my meat with my banga water, this helps the meat absorb the soup taste..

5. Into the pot on fire, add tour washed meat and kpomo and allow to cook very well, till the oil and the water of the pakm nut is mixed together..

6. Now add your blended tomatoes, pepper, onion, crayfish, then cover the pot and allow to cook for like 5 mins.

7. Then add your banga spices and seasoning. Then lastly add your periwinkle (you dont want your periwinkle over cooked, so it can still be crunchy?.

8. Finally, taste for salt and then leave on fire to dry up a little more or if you have the native pot we call umuwo, you can put the pot down from fire and then serve into your umuwo and let it dry up there. The Umuwo gives the soup another unique taste..

9. Your banga soup is ready. You can eat it with any swallow of your choice, but it best goes with USI (starch)..

It can be used to eat fufu meals or used as stew for the white rice and boiled yam recipes.

Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.

Isoko and Urobo people prefer to cook it with fresh fish, catfish, dried/smoked fish or meat.

In some cases, the banga leaf substituted with scent leaf or dry bitter leaf.

The next one among different types of Nigerian soup.