Banga soup with Eba, deltan way, Ofe Akwu.

Hello my people, how una dey? How Una dey chillax for this cold weather🤪
    Our recipe today is Banga soup. Yes o!! We going the Deltan way. In case you don't know, I be correct Warri pikin diluted with small Lagos Water. Urhobo to be specific😁
    Banga soup is an all time favorite of mine. It is  eaten with Starch, however, I prefer mine with correct yellow garri (Eba).
It can also be eaten with Fufu, poundo yam or with Rice -  Ibo style known as Ofe-Akwu.

So how is this prepared? Scroll down.

Ingredients:
Palm kernel nuts
Catfish
Meat (shaki, brisket bones, Liver etc)
Fresh pepper (Rodo)
Banga spice
Periwinkle (optional)
Orunbebe stick
Basil leaves (efirin/scent leaves)
Grinded Crayfish
Salt
Seasoning

Directions
-wash catfish with hot water and salt to remove dirt and slime. Remove immediately you pour the hot water on the fish. Cat fish gets cooked easily. Rinse with cold water, add a little salt. Set aside.

- rinse the palm kernels to rid it of dirt.
- put water in a pot large enough to boil the palm kernel.

- Boil the kernels till they are soft.
- separate the kernels from the water using a sieve. Do not throw the water away, this is why you need to wash the kernels before cooking it.
- Pound the kernels using mortar to extract the juice, if you don't have mortar, you can use your hands. However, be careful, the kernels are extremely hot. I made use of this and my hands later.

- make use of the boiled water to get the juice out
- use a sieve to separate the water from shaft ( sieve use for flours)
- repeat process, how ever do not make it watery. Once u see the shaft is becoming white, do not wash again.
The beauty of banga soup is in its thickness.
- pour the juice in your preferred pot and place on stove/gas to cook.

- add the cooked meat to soften them.

- allow to boil together for 20mins.

- once that's done, add pepper, grinded crayfish, salt and seasoning. Let it boil for 10 minutes. Be careful with the salt because once cooled, banga tends to be extremely sweet.
- add the periwinkle and banga spice. If it's too thick, add little stock water. You don't want it watery, you won't enjoy it. Always taste for salt.

- add the catfish, cover the pot and shake gently to allow the catfish rest easily and not break when turned. The Fish is fragile.

- add the orunbebe stick for flavor
- add the basil leaves. Cut or shred before adding to the soup
- reduce the heat at this point and let the soup simmer.
- bring it down after 5 -10mins. Do not over stir to avoid scattering the fish.
And voilà, our soup is ready. The beauty of this soup is that it releases oil, you have natural oil without fear of chemicals.

Just peep the beauty......Oghene me!!!! Chai!!!!

If your soup is watery, do not add the fish until the soup thickens, this will take time and the fish can be overly soft.
 Using Brisket bones for banga soup hits a super level because I get to suck the sweetness from the bone and chew as well. My Lord!
Click Here for village rice/palm oil rice
If you've not had this meal before. you don't know what you are missing. With just #1500 - #2000, you can make a pot of Banga soup for a family of 4-5.
 I had mine with correct Yellow garri...peep that beauty again.
 You can have yours with starch, pounded yam, fufu or rice.
Let me know your thoughts in the comment section. Do have a great time preparing this delicious meal. Don't forget to share.
Adios🤗