Banga Or Palm Kernel Soup By Dressed

Banga or palm kernel soup recipe by Dressed. Hi, I saw a comment someone made recently about wanting Banga and Owo soup and as a correct Delta babe who makes the meanest Banga and fairly good Owo I thought  ok why not share my own recipe. 

Ingredients for banga soup by Dressed:

5 cups ripe Palm Kernel
1 medium Onion (chopped)
1kg Beef
Stock-fish (optional)
1 large size Dried fish
Fresh Peppers
1/4 cup Ground crayfish

Salt to taste
2 Knorr seasoning cubes
Banga Spices as shown in the pictures below
Water to boil the palm nuts.

 

COOKING METHOD for Banga Or Palm Kernel Soup By Dressed

1.       Season and boil beef with your stock fish

2.       Boil your palm kernel until soft,  then pound in a mortar to squash but not hard enough to crack the nuts.
Add some water and squeeze palm kernel to get the oil out, pour washed kernel  into a sieve to separate palm oil from the husk of the nuts. Keep adding water and washing out oil until all the oil is out of the nuts.  

3.       Pour washed  oil in a pot, place on the fire and allow to boil for about 30 mins then add chopped onion, ground pepper and the stick (I usually crush my stick in a mortar to release the flavors before adding to the boiling soup),  then  cook for a further 15 mins.

4.       Add your beef, stock fish and dried fish to boiling soup, depending on how dry your fish is, mine was quite dry so I put it at this stage.  
If your fish is not very dry then you can wait until towards the end of the cooking to add it so there can still be some whole chunks.

If using fresh fish, which is fantabolous with Banga soup you also add that towards the end of cooking so it doesn’t break up into tiny bits completely.  Allow to cook again for another 10 mins.


5.       Add your ground spices, EXCEPT the dried bitter leaves.
At this stage you would notice your Banga soup is getting thicker and that wonderful banga aroma (thanks to its unique spices) would have filled your whole house. 
Allow to simmer for further  10 mins.  
Then Add your knorr cubes and salt to taste, ground crayfish and dried bitter leaves allow to simmer for 5 mins and that’s all!

Banga Or Palm Kernel Soup
Sorry guys no fufu in the photo, I made this very early in the morning and there was  no plans of eating fufu at that time.
ALSO TRY: OUR Vegetable egusi soup
 
Notes :  The  cooking time will vary depending on  how watery you wash your palm kernel nuts. It is usually shorter with canned kernel nut  (which is quite convenient but not the most nutritious.)
 Nothing beats the taste of fresh palm kernel. The aim of cooking this long is to take off the oily taste of the nuts and to get a slightly thick soup, whatever cooking duration gives you this consistency is ok.

Dressed Blogs @ dressed 2 d nines

Happy cooking! of my Banga Or Palm Kernel Soup By Dressed
 

 

58 thoughts on “Banga Or Palm Kernel Soup By Dressed”

  1. Oh la la!…thanks Dressed, now I'm hungry. Pls who knows how to cook black soup. I think it's a delicacy from the south…very spicy with loads of pepper soup spices dried scent leaves. Someone pls help a sister with the recipee. Thanks in advance.

    Reply
  2. Say me Migwo to your mama, she tish you well and you be correct geh too *in Waffi tone*
    Na Monday I go enter this level, thank God say Igbudu market dey my domot. Meanwhile for people wen no know the spice name na Otaiko, Regeje and Beletete(the leaf). I dey prefer to buy the spice myself coz some of those mixing things dey dey adulterated but correct ones dey sha.
    Well done my geh but you need to dress2Dones to enjoy this soup o,lol.

    Reply
  3. The difference is that you substitute beletete,regeje&otako for scent leave, ugu and okpenye/okpei
    Now I feel like eating Ofeakwu tomorrow then my Banga is a sure thing for Monday

    Reply
  4. All u need to add to this soup is 'ogiri okpei/ scent leaves and ugu' to turn it into ofe-akwu. I love banga and ofe akwu to death. @dressed I used to think fresh cat fish was the best to be used in cooking banga soup. My nearest mama-put uses only catfish and I bite my fingers.

    Reply
  5. Nice one pls d stick is it meant to b left in d soup and all these spices can one find it in Lagos market?Someone kindly answer pls.

    Reply
  6. After cooking, you remove the stick. Me I wash it and reuse tho.
    Yes na, if you go to people selling local spices they will have or be able to direct you to the right place. Just buy the mixed one, its easier

    Reply
  7. Thanks for the 'fantabulous' recipe. Av actually been looking for aunthentic banga recipe, would try it out soon. Please do tutorial of how to prepare starch, for we non-waffis.

    Reply
  8. Thanks Dressed! I have never eaten this soup before but I learnt how to cook fron women in the market and my hub likes it. Problem is, since I have not tasted it anywhere else, I dnt know wat to compare mine to. Pls does anyone know a good place in Ph where I can buy it and taste? I tried Jevinik but they did not have it.

    Reply
  9. Lucinda my mum is Kenyan and I love mandazi, iriyo, yamachoma, chapati with cabbage, meat, peas n carrots. Yum yum

    Reply
  10. 6abulsA friend taught me how to make this soup n I've never been disappointed each time I make it. BTW I only ever use canned kernel oil.

    Reply
  11. @adaeze try charcoal and spice at GRA. @ debie thanks for the real names of the spice, I was just about asking.
    Dressed, migwo. You have done well

    Reply
  12. pls i would like to know the name of the spices as you did not mention them in your write up. thanks. And also what is that stick? ive never seen or heard of it before. pls enlighten me.

    Reply
  13. The only place I can think of now is Choba,just behind Agofure, Choba park.(Its a mama-put).
    Banga soup is best eaten in a native-fire-dried clay pot called Ewere.
    N.B: u may not like the the set up of this place I'm talking about but u can try it just for the taste, buy take-away..lol just to compare sha. However, if u use Otaiko and Rogoje(this one is the one wt the meanest aroma) and a little beletete or Bitter leaves (all dried), u will get a fair taste. Note that there are two types of Palm Nuts, Native and Agric, Native is light and sweeter, Agric is thick and just the average taste u know

    Reply
  14. Visited this joint about 5 yrs ago while on transit and they did justice to d banga soup.
    And yes, you are right with d ewere pot, you cant beat d taste. cant wait to get mine shipped down….native tinz on my mind….lol
    Welldone poster! Correct soup!!

    Reply
  15. @ Anon 3:04pm. thank you. taking out the stick is a matter of choice. I usually take mine out as I dish out my soup.

    dressed2dnines.blogspot.com

    Reply
  16. wow! thanks for sharing the names of the spices, now I know. And I agree with you about using whole spices over already ground ones.
    dressed2dnines.blogspot.com

    Reply
  17. To be honest I think Banga soup is one soup where you can use practically anything. I use catfish or croaker fish sometimes.

    dressed2dnines.blogspot.com

    Reply
  18. Very true about the clay pots :), And the 2 types of palm nuts. I usually mix both so I can get the benefits from both i.e thickness (From the Agric) and fuller flavour (from the native).

    dressed2dnines.blogspot.com

    Reply
  19. @ Anon 3:04pm yes you can find all the spices in Lagos, I live in Lagos and get everything from my local market. Just ask the market people

    dressed2dnines.blogspot.com

    Reply
  20. Waoooo! The much talked banga soup! Yummy me likey! I must look out for the spices and try it out someday.if u supstitute the spices with ehuru, okpei and nchuanwu u get my best ofeakwu!

    Reply
  21. Ace oooooo lol. I thought I was seeing things when I saw this post on top. So my sight is not failing afterall.

    Reply
  22. Hello, please the banga stick, I heard it is called Oburunbebe stick in Urhobo.. Please is this stick the SAME peppery flavoured stick used as chewing-sticks or in agbo – herbal medicine by Yorubas? Please I'd appreciate your response.

    Reply

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