Name: Banga Soup
Yield: Serves 6:
Cuisine: Nigerian
Ingredients: 1 kg / 2.2 lb meat (goat, beef, chicken); A handful of dry banga leaf; 200 g / 7 oz dry large shrimps (optional); 1½ tbsps banga spice; 1 kg / 2.2 lb banga seeds (palm kernel); 260 g / 9 oz stockfish; 2 stock cubes; 5 yellow ata rodo (Scotch bonnet) peppers; 20 g / 0.7 oz dry fish; 100 g / 3.5 oz ponmo

Preparation info

Serves
6
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

When we first opened the Orishirishi kitchen, I asked my friend to try our banga soup—and we passed the taste test! This meant a lot considering a Delta State native will typically judge your culinary skills based on the quality of your banga soup.

Origin: Banga soup is indigenous to the South-South and South-East regions of Nigeria. However, it is popularized (and massively enjoyed) by the Urhobos and Isokos of Delta State. It is prepared primarily with the juice extracted f