How to prepare Banga Soup (Ofe Akwu)

Banga soup is a delicacy that is mainly prepared by those from the Eastern part of Nigeria. It is also known as Ofe Akwu in the Igbo language. Personally, I don’t believe that one should eat only delicacies peculiar to ones region of the country or even continent. I believe in experimenting and finding what suits one. I have eaten series of Eastern delicacies and I am proud to say I enjoyed most of them. Thanks to my friends from that part of the country. Now, before I bore you with details, let’s go to the nitty-gritty of today, which is how to make Banga Soup or Ofe Akwu.

It derives its name from the main ingredient used to make it, which is the palm fruit, called Banga.

Ingredients:

Ø  Banga (palm fruit) (9-10 cups)

Ø  2KG of Meat (you can use chicken, turkey or a combination of two)

Ø  2 cubes of Maggi spice

Ø  A cup of sliced onions

Ø  2 cups of sliced fluted pumpkin(optional)

Ø  2 cubes of magi

Ø  A cup of sliced scent leave

Ø  Dried fish (500g)

Ø  Half cup of ground crayfish

Ø  Fresh or dried pepper to taste

Ø  Salt to taste

Most of the ingredients can be purchased from Nigerian markets or African shops in case you live outside Nigeria.

Soak the dried fish in hot water and wash thoroughly to remove sand and dirt,
blend the crayfish or blend together with dry pepper if you are making banga stew with dried pepper.

Chop the onion and set aside in a plate, I like to make most foods with lots of onions just because of its health benefits.

Steps to take:

Rinse the palm kernel fruit in water to remove dirt. Put in it in a pot, add some water and place it on fire. Cook the palm fruits (banga fruits) for 30 to 50 minutes then pound with a mortar and pestle.

Pour water in a bowl, add the pounded palm fruit and try to squeeze out the thick syrup. The palm fruit juice is a major part of banga soup this can also be used in making Nigerian soups (then you wouldn’t need palm oil).

Pour the squeezed-out thick juice into a bowl and set aside.

Rinse the meat with hot water and parboil in a separate pot till it is tender (be sure to add the necessary ingredients – use the 2 cubes of maggi, a teaspoon of salt, half cup of onions.), It is impossible to make a delicious meal with tasteless meat, that is the only reason I advise you to use lots of ingredients while parboiling the meat. Add the squeezed-out palm fruit juice to the boiling meat on fire. Add the meat stock.

Add the (dried fish and crayfish) to the cooking pot and cook for about 10 minutes.
Feel free to add more Maggi if it is not yet as tasteful as required. Stir and add the scent leave (chopped), sliced onions, salt and pepper to taste.

Cover and cook for another minute then add the chopped vegetables (optional), allow to simmer for 3 minutes and your delicious Banga Soup (Ofe Akwu) is ready.

Serve with starch, eba, semo, rice, yam or cooked beans. It depends on your choice.