How To Prepare Banga Soup
Banga Soup Recipe: For all your lovers of tasty and delicious Banga soup, gather here, we are taking you on a journey to learning and having a first-hand taste of this popular recipe. Banga soup is very popular and even gaining more popularity now. It 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. It’s an easy recipe that delivers terrific results!.
Banga Soup can be prepared using fresh catfish (fresh fish Banga soup) or dried/smoked fish. This soup is very delicious with or without fresh catfish. So, let’s find out how to prepare this beautiful meal.
1. Palm Nut
2. Fresh Catfish
3. Smoked Catfish
5. Fish Stock
6. Dry Ground Pepper
7. Banga Spices
10. Ground Crayfish
11. Banga Stick
HOW TO PREPARE:
Start by washing your Palm nuts in a clean bowl of water. Now, after washing, transfer into a pot, add some water and boil till the skin is soft and tender. Don’t expect the palm nut to be soft because, yes, it is made of nut. Nuts can’t boil. You know what we mean. Anyway, let’s move on. Once the palm nut is boiled, drain the water off, run clean water into it and rinse it slightly. Don’t let the palm nuts get cold, you need to work on it immediately.
Get a mortar and pestle, pour your palm nuts into the mortar and start pounding away. Keep pounding till you get the skin off the palm nuts. Boil some water and pour the water into the already pounded nuts and give it a slight pounding so that it will get mixed up. Pound some more, add some water to get a thick sauce. If you are satisfied with the texture of the sauce, drain it into a clean pot. Typically, you are required to drain the water about 3 or 4 times to make sure that you get a clear and smooth Banga sauce. When sieving, don’t pour everything all the way to the bottom. There are some elements that shouldn’t get into the sauce – dirt, roots or some other type of stone. Be careful when sieving.
After the sieving process is done, place the final Banga sauce on the heat to boil. Don’t close the lid because sometimes, it can bubble over and spill around the cooker. So, leave it open. It’s fine. Leave it to boil till it reduces. Then add your Banga stick for flavoring. In a blender, add the Banga spices, some onions. You can add some fresh pepper or Cameroon pepper. Then, add some crayfish and some water and blend everything together. Now, pour the blended sauce into the pot.
Now that the Banga has gotten thicker, you can add your smoked catfish and let it boil for about 10 minutes. Now, add your fresh catfish or fresh fish if that’s what you’re using. Stir, add your periwinkles and boil. Then, add your fish seasoning and some salt. Now, add your Beletientien to the mix. After a few minutes, check on your Banga soup, it should be thick enough. Your soup is ready to be eaten with either rice or starch.
If you can’t find palm nuts, you can buy the Banga paste which has been made available now, although we doubt if it is accessible nationwide. Although a lot of people use it now, some say they don’t like it.
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