Hello, Talku Talku foodies! Our lunch inspiration is Banga soup or Ofe Akwu as it is called in the South Eastern part of Nigeria. Ofe Akwu can also be referred to as ‘Palm Fruit soup’. This soup is also eaten by people in the Niger Delta area. Here’s how to make Banga soup (Ofe Akwu).
Let’s get started!
Prep Time: 20 MINUTES |Cook Time: 35 MINUTES |Difficulty: EASY
- 1 kilogram of palm fruits or 800 grams of tinned palm fruit concentrate
- Dried crushed bitter-leaves or scent leaves
- 2 medium onion bulbs
- Dry fish
- 2 tablespoons of ground crayfish
- Locust beans
- Chili pepper
- Seasoning cube
- Before you start cooking your Banga soup, prepare your ingredients. Extract your concentrated palm oil from your palm fruits, if you are using the palm fruits. If you are using the concentrated tinned palm fruit oil, then, open your tin and set aside.
- Place your washed beef in a saucepan, add your dry fish, seasoning cubes, 1 diced onion bulb and some water. Cook until it’s done.
- Wash and cut your scent leaves or use your dried and crushed bitter-leaves, depending on your preference. You can, however, choose to cook your Banga soup without any vegetables.
- Grind your crayfish, locust beans, and pepper. Dice the remaining onion bulb and set aside.
- Place your pot of palm oil extract on high heat and cook until red oil comes up to the surface of the Banga. If the soup is not as thick as you want it to be, then cook until it thickens.
- Add your cooked beef, dry fish and stock to the soup. Also, add your ground crayfish and pepper and simmer for about 5 minutes.
- Add your scent leaves or dried and crushed bitter-leaves to the soup. Add your salt at this point and leave to simmer for about 2 minutes.
Your Banga soup is ready to eat. But, if you are using tinned concentrated palm fruit, simply add it to your cooked fish and beef with the stock and follow the remaining the steps to make your Banga soup. Until next time, Talku Talku foodies!