Banga Sauce
With the recent Tomato Scarcity, my sister and I decided to diversify a bit and go back to our roots, Banga Soup. After all we are DELTANS Proud ones at that and also eating healthy means longevity and prevents all those cholesterol related diseases and all what not.Banga soup is a special dish from Delta state. It is
commonly enjoyed by the people of Urhobos and Itsekiri of Nigeria. It is different names by different ethnic groups.Palm oil in banga soup/Sauce is very rich in vitamin K, magnesium, and vitamins A and E. It is free of cholesterol. It also contains powerful natural anti-oxidants that help in protection against cancer. It guarantees to give your skin a fresher look and lowers your cholesterol level, thus protecting against heart diseases( As Mentioned Earlier). It is a Multi purpose sauce, can be eaten with rice,garri,starch( Best Combination) yam etc. Another good thing about the soup is that
Banga soup is a special
dish from Delta state. It is commonly enjoyed by the people of Urhobos
and Itsekiri of Nigeria.
How To Prepare Banga Sauce
Banga soup is prepared basically the same way all across Africa, though with slight regional or individual variations.
INGREDIENTS
PREPARATION
Put
the washed and cleaned assorted meat in a pot. Add a few cups of water,
onions, curry, thyme, maggi cube seasonings and salt to taste. Bring to
boil for about 15- 20minutes.
Add the pre-soaked and washed dried (smoked) fish and boil for another 5 minutes.
Now add the palm nut cream sauce and add about one and a half part water to a can of the palm nut sauce. Add about one to two tablespoonful of dried pepper according to how much pepper or hot spice you can tolerate.
Include tomatoes puree, grounded onion, maggi cubes and dried crayfish. For real exotic African taste, add about half teaspoonful of grounded ataieko and igeriejae spices. Some would include dried bitter leaf. Add salt again, to taste.
Allow to boil for another 10 -15 minutes.
Some would add okro to thicken the soup if using dried fish, or grounded egusi (melon) if using fresh fish.
You may also decide to use chicken.
By now you would already be overwhelmed by the unique and appetizing aroma from your banga soup pot!
Serve banga soup with pounded yam, or garri, or elubo / amala, or fufu. A glass of orange juice or palm wine will be great to go with this delicacy.
How To Prepare Banga Sauce
Banga soup is prepared basically the same way all across Africa, though with slight regional or individual variations.
INGREDIENTS
- Assorted meat (Goat meat, beef, ox-tail, sharki, bush meat if available)
- Smoked (Dried) or Fresh Fish)
- Pepper (Dried and ground)
- Ataieko and igeriejae spices
- Onions
- Seasoning
- Salt
- Okro or egusi
- Crayfish (dried) or shrimps
- bitter leaf (dried)
- palm nut sauce
PREPARATION
Add the pre-soaked and washed dried (smoked) fish and boil for another 5 minutes.
Now add the palm nut cream sauce and add about one and a half part water to a can of the palm nut sauce. Add about one to two tablespoonful of dried pepper according to how much pepper or hot spice you can tolerate.
Include tomatoes puree, grounded onion, maggi cubes and dried crayfish. For real exotic African taste, add about half teaspoonful of grounded ataieko and igeriejae spices. Some would include dried bitter leaf. Add salt again, to taste.
Allow to boil for another 10 -15 minutes.
Some would add okro to thicken the soup if using dried fish, or grounded egusi (melon) if using fresh fish.
You may also decide to use chicken.
By now you would already be overwhelmed by the unique and appetizing aroma from your banga soup pot!
Serve banga soup with pounded yam, or garri, or elubo / amala, or fufu. A glass of orange juice or palm wine will be great to go with this delicacy.
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