I’m not Igbo, I am Yoruba but I get bored of yoruba soup sometimes that I do not want to eat anything yoruba soup.
So I want to change my “soup diary” from yoruba to Igbo. I love food and I love good food. So when I have time, will learn to cook something nice like this Banga soup. If you feel the same way I feel and you want a change of “soups”, try cooking this soup for your next “spoil-me time”, occasion, or just family dinner. The ingredients can be gotten at our “local Igbo soup shops”.
1. Fresh palm fruits (buy as much as possible).
2. Dried fish.
3. Beef (or any meat of ur choice).
6. Maggi or Knorr cubes.
7. Scent leaves.
10. Stock fish.
1. Gather the palm fruits in a bowl and wash thoroughly, ensuring that there’s no sand in it.
2. Pour the palm fruits into a pot, add very little water and boil till fruits are soft enough.
3. With a soup spoon, scoop palm fruits into a mortar and pound, until the flesh is off the seeds. Add a little warm water while pounding (pound gently, to avoid the seeds from cracking).
4. Get the pot u intend to use for the soup and squeeze the palm fruit fibres, extracting the oil into the pot. (Preferably, do this with a seive, to avoid the fibres from entering into the oil).
5. Boil your meat and dry fish, with your usual soup spices). Also boil the stock fish till it’s soft. Mix them all up, to create ur soup sauce. You can actually be doing this while pounding ur palm fruits, to save time.
6. Wash and chop ur scent leaves. (Don’t use much, cuz dey’re scented). U can add some Uziza leaves, for some peppery flavour.
7. Boil the palm kernel extract till the oil rises to the top of the pot.
8. Pour ur soup sauce (i-e. The boiled beef, dry fish, and stock fish) into the palm kernel extract and allow to boil for 5mins.
9. Add ur perewinkle.
10. Finally, add ur scent leaves, and allow to cook for another 5mins.
Your banga soup is ready!
Writen by: Sophia Uwakwe(Psychologist and an Igbo woman too)