Banga Soup Delta/Urhobo soup made with palm nut extract and spices.

Servings: 8

prep Time: 30 minutes

cook Time: 1 hour 30 minutes

total Time: 2 hours

Calories Per Serving: 749

Ingredients

• Palm nut extract- 7-10 cups
• Beef or goat meat- 2 lbs
• Fresh fish or dried fish- 1 lb
• Stock fish- 1 medium piece
• Crayfish- 1/2 cup ground
• Banga spices (ataiko, irugeje, oburunbebe stick)- to taste
• Seasoning cubes- 3 cubes
• Salt & pepper- to taste

Preparation

1. Boil palm nut extract until it thickens.
2. Add cooked meats, stockfish, and spices.
3. Simmer until flavors blend well.
4. Serve hot with starch or pounded yam.

Best Swallows for Banga Soup

1. Starch (Usi)
2. Pounded Yam
3. Fufu