• Banga is a type of palm fruit soup from southern Nigeria particularly among the Niger delta people. It is also called Ofe Akwu and also common to the South Eastern parts of Nigeria. Among the Niger Delta people, it is ceremonial and often eaten with a thick yellow starchy paste made from Cassava starch called: ‘Usi’ by the Urhobos. People who are not from the Niger Delta prefer using Eba to eat Banga soup because cutting the starch [Usi] is like a skill that needs to be learned.

Banga soup is very delicious and it’s pretty easy to prepare when you have extracted the Banga fruit because that’s usually the major work. The Banga fruits is the same fruits in which palm oil is extracted from but the extraction for Banga soup is different; palm fruit oil extracted for Banga soup has less saturated fat than palm oils.



  • 1 Kg Palm Fruits or 700g tinned pal fruit concentrate
  • 500 g of pre-cooked Goat meat
  • 2 medium sized dried fish
  • 1 small bunch of scent leaves
  • 1 small bunch of uziza leaves
  • 4 tablespoons ground crayfish
  • 6 small sized scotch bonnet
  • 2 medium sized onions
  • Iru or okpei
  • 2 tablespoons of Banga spices mixed with Cameroon pepper
  • Stock cubes
  • Salt to taste

Prepare all the ingredients before you start cooking:

  • Wash the palm fruits and boil in hot water until soft, say 20 minutes then pound in a mortar to get the fresh plump flesh out.
  • Pour hot water over it and strain out the concentrate about 2 to 3 times then set it aside.
  • Wash and cut the scent leave and uziza leaves then set them aside.
  • Wash the fish with hot water and debone.
  • Wash the pepper and onions, grind or blend them with the iru, slice some of the onion and set aside.



  • Place the palm fruit concentrate on fire and start cooking on high heat, allow it to boil until you see red oil on the surface.
  • Add blended pepper, iru, banga spice, sliced onions seasoning and salt and allow to cook until it has thickened.
  • Now add the dried fish, meats and crayfish, adjust seasoning if necessary and allow to cook some more
  • Finally, pour the scent leaves and uziza and allow to simmer for 3 minutes then take off heat.

Banga soup don ready o, you can devour it with eba, semo, rice, starch etc

Shebi wuna see how ei easy to cook this soup… make sure you try it and gist me, Banga soup issa banga joor… See you soon guys.



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