Banga Soup
Indulge in the rich flavors of Edo and Igbo cuisine with this homemade Banga Soup recipe. Made from palm fruit, tofu, oyster mushrooms, and an array of spices including Cameroon pepper and Uziza seeds. Served hot with your preferred swallow or rice, it's a delightful taste of authentic African comfort food.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Ingredients
Banga Spice Mix
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1 tspAtaiko
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1 tspIrugege
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1 stickLiqourice (Oburunbebe)
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1 tbspPiper guineense (uziza seeds) ground
Soup Spice Mix
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2 cupsPalm fruit
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100 gTofu air fried
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50 gOyster mushroom
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1 tspCameroon pepper Adjust to taste
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1 mediumOnion chopped
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1/4 cupDried scent leaf
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1/4Fresh basil
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1 tbspOgiri or iru (fermented locust beans) ground
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Salt Adjust to taste
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Water
Instructions
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Blend all the banga spices together in a dry mill.
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Add the palm fruit and enough water to cover it in a pot and boil for about 15-20 minutes.
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Pound the cooked fruit with a mortal and pestle. Add 5 cups of hot water to it, Then strain out the palm juice into a separate bowl. This is the base for your soup.
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Return the strained palm juice to the pot and add the oyster mushroom and tofu.
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Add Cameroon pepper, the Banga spice mix and the ogiri.
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Allow the soup to simmer on medium heat, stirring occasionally. You may need to add more water to achieve your desired consistency. It should not be too thick or too watery.
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Taste the soup and adjust the seasoning with more salt and pepper if needed. Allow it to cook for another 10-15 minutes.
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Serve the Banga Soup hot with your choice of swallow (fufu, eba, pounded yam) or rice.
Notes
Handle palm fruit carefully during pressing to prevent injury from its tough fibres. Use protective gloves or a cloth to shield your hands, and be gentle in your pressing motions to avoid accidents. Prioritize safety to ensure an injury-free cooking process. Enjoy your exciting soup!!
