Banga Soup(ABAK ATAMA)
Banga Soup | Niger-Delta style palm nut soup
Banga soup is one of the best nourishing soups you can make with palm nut. All it takes is an assortment of spice flavorings, an assortment of meat and fish, and finishing it off with a touch of beletete to elevate this soup. It’s an easy recipe that delivers terrific results!.
Banga soup
Soups and stews are a significant component of the African cuisine, and we have a whole lot of it apart from this Banga soup recipe like Turkey Stew, Ayamase stew, Stewed Spinach (Efo riro), Egusi Soup, chicken pepper soup, and much more.
What is Banga Soup?
Banga soup is a delicious soup made from palm nut fruit, an assortment of spices, and a variety of meat and fish. It is a popular soup in the Niger Delta part of Nigeria, particularly the Urhobo ethnic group.
Banga is also popularly known as Palm nut soup and it’s not only popular in Nigeria, it’s also a delicacy in Ghana and Cameroon.
In Ghana, palm nut soup is called abenkwan. In Cameroon, it’s known as Mbanga.
While in Nigeria, it is called Banga soup, with variant names such as ofe akwu, oghwo amiedi, or izuwo ibiedi depending on the tribe, the ingredients used, and the mode of preparation.
Banga soup is used to accompany other dishes such as fufu, banku, eba(made with Garri), pounded yam, rice, boiled plantains, etc.
Is Banga soup good for you?
If you’re wondering if Banga soup is good for you, the answer is yes! Banga soup is nutritious!!.
It is rich in mineralsIt contains unsaturated fat.Helps in the treatment of vitamin A deficiencyRich in vitamin k, Rich in antioxidantsContains many nutrients that support good brain functionand much more!…
According to research, Palm oil has been scientifically shown to protect the heart and blood vessels from plaques and ischemic injuries. Palm oil consumed as a dietary fat as a part of a healthy balanced diet does not have incremental risk for cardiovascular disease. Learn more here
If you are drawn away by the high-calorie content, I will want you to reconsider your stance and not miss out on this delicious soup.
How To Make Banga Using Fresh Palm Kernel Fruit
Boil the palm kernel fruit for 30 minutes until it becomes soft.Transfer the nuts into a mortar and pound gently, making sure you don’t break the nuts.Pour some hot water over the pounded nuts, squeeze and use a sieve to strain out the extract – do this a couple of times until you get all the extract from the nut. Pour the extract in a pot and boil until it thickens and the oil rises to the top. Then continue with the remaining process in this recipe below.
Instructions
Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender.
Add the stockfish and cook for another 10 minutes.
Remove from the meat, stockfish, and meat sock from the pot and set aside.
Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.
Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut
HOW TO PREPARE THE DELICIOUS ABAK ATAMA SOUP
This is a delicacy from Akwa-Ibom state in Nigeria. It is made from palm fruit juice (akwu/banga) and atama leaves, and it can be eaten with any swallow of your choice eg Eba, Fufu or Rice.
Ingredients
2 cups of periwinkle
2kg of palm fruits
Smoked fish
Beef/ Cow skin (Kpomo)
Stock fish
2 medium onion bulbs
2 cup of dried red prawns
2 teaspoons of grounded pepper
Atama leaves
Crayfish
2 pieces of Uyayak spice (Local spice)
Seasoning (Maggi)
Salt to taste
Method.
Boil the palm fruits for 25-30 minutes.
While the palm fruit is on fire, parboil your beef with onion, seasoning, salt and stock fish.
When the palm fruit is boiled, pound to separate the pulp from the nut. Boil some water and add to the pounded fruit to extract the oil, then strain.
Pour the parboiled beef into the pot of palm fruit sauce and boil together.
Add the smoked fish, periwinkle, and prawn. Add the uyayak, pepper, and crayfish and allow to cook for 10 minutes, until it is slightly thick.
Cut the atama leaves into tiny pieces and add to the soup. Allow to boil for 10 minutes.
Stir and add salt to taste.
Serve with the swallow of your choice.
This Calabar or Akwa Ibom style Banga soup is one of the best Nigerian soups you can taste. It has a unique taste, It is very delicious.
Abak Atama soup can be eaten with pounded yam, Semovita, fufu, Eba etc.
Add the Banga spice, smoked fish, meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes.
Stir in and bitter leaves. Leave to simmer till thickened to your taste.
Serve hot with starch, pounded yam, semolina, garri or fufu.
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