BANGA SOUP

Undoubtedly one of the most loved soups in the Niger delta region of Nigeria. It is made using extract from palm kernel seeds and eaten with either starch or garri (although some people also eat with white rice).

I will be making this dish as simple as possible as I will only be teaching the basics. You can decide to add anything extra you would want to see in your soup.

For this dish, I will be using the following:

Palm Kernel seeds (mix the native and agric when buying)

Yellow pepper

Crayfish

Lemon grass

Chicken/assorted meat/turkey (depends on your preference)

Smoked fish

Periwinkle

Onion

Seasoning

Salt

Wash the palm kernel seeds and boil for about 45minutes. Allow to cool by running water into the pot and with your hands, rub the seeds together to extract the oil. Add some water and sieve out the oil extract.

Put the oil extract in a pot and place pot on a flame and allow to boil. Blend the yellow pepper & onions and add to the boiling oil extract. Allow to boil for 30mins and add your boiled meat/chicken/turkey and some of the stock/broth. Allow to boil for another 30mins. Tie up the lemon grass and add to the soup. Then add the smoked fish, periwinkle, seasoning and salt. Allow to boil for another 10mins and put out flame.