Introduction
Banga Soup, also known as Ofe Akwu in Igbo cuisine, is a rich and deeply aromatic palm nut soup originating from the Niger Delta region of Nigeria. Known for its vibrant orange-red colour and intensely layered flavour, Banga soup is a staple in many southern Nigerian households. It is traditionally served with swallow foods such as Eba, Fufu, or Pounded Yam.
What makes Banga soup unique is its use of fresh palm fruit extract combined with distinctive local spices like Banga spice mix, scent leaves, and sometimes bitter leaves. The flavour profile is earthy, slightly smoky, and beautifully balanced with natural palm fruit richness. Unlike many other Nigerian soups, Banga does not rely heavily on thickening agents; its body comes naturally from the palm fruit base.
In this recipe, you will learn how to prepare authentic Nigerian Banga Soup using traditional ingredients and techniques to achieve that bold, restaurant-quality flavour at home.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 5–6 servings
Ingredients
For the Palm Nut Base
- 2 cups palm nut concentrate (or 1kg fresh palm fruits)
- 4 cups water (adjust as needed)
Protein
- 500g assorted meat (beef, goat meat, tripe)
- 1 smoked fish
- 1 cup stockfish (pre-soaked)
Seasoning & Spices
- 1 medium onion (chopped)
- 2 tablespoons ground crayfish
- 1 tablespoon Banga spice mix
- 1–2 scotch bonnet peppers (blended)
- 1 tablespoon fermented locust beans (optional)
- 1 stock cube
- Salt to taste
Leaves
- 1 handful scent leaves (chopped)
or - 1 handful bitter leaves (washed)
Step-by-Step Instructions
- Cook the Meat and Stockfish
Season assorted meat with salt, stock cube, and onion. Cook until tender. Add stockfish during cooking to soften fully. Reserve the stock. - Prepare the Palm Extract
If using fresh palm fruits, boil until soft and pound to extract the juice. Strain to remove chaff.
If using concentrate, dilute with water until slightly thick but pourable. - Cook the Palm Base
Pour palm extract into a pot and bring to a boil. Allow it to cook on medium heat for 15–20 minutes, stirring occasionally. - Add Protein
Add cooked meat, stockfish, smoked fish, and some reserved stock. Stir gently. - Season the Soup
Add blended pepper, ground crayfish, Banga spice mix, and locust beans (if using). Stir thoroughly. - Simmer Until Thickened
Allow the soup to simmer for 20–25 minutes until slightly thickened and oil begins to rise naturally to the top. - Add Leaves
Stir in scent leaves or bitter leaves during the final 5 minutes of cooking. - Taste and Adjust
Adjust seasoning and simmer briefly before removing from heat.
Cooking Tips & Variations
- Use Authentic Banga Spice: This is key to achieving traditional flavour.
- Do Not Overcook Leaves: Add them toward the end to retain aroma.
- Consistency Matters: Banga soup should be moderately thick but not overly heavy.
- Seafood Variation: Some regions add periwinkle or dried shrimp.
- No Palm Oil Needed: The palm fruit base provides natural oil.
What to Serve with Banga Soup
Banga soup pairs best with traditional Nigerian swallow foods:
- Eba
- Fufu
- Pounded Yam
- Semovita
It can also be served alongside other Nigerian soups like:
- Egusi Soup
- Ogbono Soup
This makes it perfect for cultural spreads and family gatherings.
Storage & Reheating
Storage:
Refrigerate in an airtight container for up to 4 days.
Freezing:
Freeze for up to 2 months in portioned containers.
Reheating:
Reheat gently on the stovetop over medium-low heat. Add a splash of water if thickened too much.
Frequently Asked Questions
What is Banga spice made of?
Traditional Banga spice typically contains ground oburunbebe stick, ataiko, irugeje, and other regional spices that create its distinctive aroma.
Can I use canned palm nut concentrate?
Yes. It is a convenient and widely used alternative to fresh palm fruit extraction.
Is Banga soup spicy?
It can be mildly to moderately spicy depending on the amount of scotch bonnet pepper used.
Final Thoughts
Banga Soup is a rich and culturally significant Nigerian dish that showcases the depth of palm fruit flavour and traditional southern spices. Its bold aroma, natural richness, and satisfying texture make it a favourite at family tables and festive occasions alike. Whether paired with Eba, Fufu, or Pounded Yam, Banga Soup delivers authentic Nigerian comfort in every spoonful.
