Special Way To Prepare Ofe Akwu ( Banga Soup)
By Alvan Chinaka 8 months ago
Today on The Awareness, we will be talking about the very talked about Banga Soup. It is a soup loved by many, as people eat it alot. Before we delve into teaching you about Banga Soup, it will be nice to give you a brief description of what Banga Soup is all about.
The Nigerian Banga Soup or Ofe Akwu, as popularly called by many, is native to the people of Niger Delta and the South Eastern parts of Nigeria. It is commonly eaten with various fufu recipes in the Niger Delta such as Starch, Pounded Yam, Semolina, Garri and Cassava Fufu. Furthermore, in the South Eastern parts of Nigeria, Banga Soup is referred to as Ofe Akwu where Ofe means Soup or Stew and Akwu means palm fruit which is used mainly as stew for rice or other things.
In the cooking of the Banga Soup, a very essential part is used, which is the palm fruit oil extract. This extract used, is quite different from the red palm oil used in cooking Nigerian food recipes.
Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures whereas the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. Palm fruit oil extracted for Banga Soup contains less saturated fat than palm oils.
Let's now take a look at the Ingredients for Banga Soup. To prepare Banga Soup, one will need the following ingredients.
Ingredients for Banga Soup
1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate
Beef ( Meat)
Vegetable: Scent Leaves ( Ncha Anwu) for Ofe Akwu or dried and crushed bitterleaves ( Onugbo)
2 medium onions
2 tablespoons ground crayfish
Salt and Pepper
Ogiri Okpei (Iru)
1-2 big stock cubes
Having gathered all these, before you cook the Nigerian Banga Soup, do the following.
Extract the palm fruit concentrate on the palm fruits. If using the tinned palm fruit concentrate, open the tin and set asideRelated: Money-making Rituals: Real Or Imaginary?
Boil the beef and the dry fish with 1 bulb of diced onion and the stock cubes till when its done.
Having done this,
Now, wash and cut the scent leaves into tiny pieces. Remember, the scent leaves give the Banga Stew (Ofe Akwu) that tasty and unique aroma and taste.
If you are outside Nigeria, this may be hard to find, so you can use pumpkin leaves ( Ugu) or any other vegetable in place of scent leaves.
Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.
The Real Deal. 👉 The cooking Directions.
To achieve a sweet Banga Soup, follow the below direction.
•Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well, also add the scent leaves or other vegetable and salt to taste. Leave to simmer or boil for about 2 minutes, then taste and make sure that it tastes to what you want.
At this point, the Banga Soup is done.
You can now serve with White Rice, Starch, Garri, Semolina, Amala or Pounded Yam.
Remember, some people will use TINNED PALM FRUITS, well we have you covered. Here is a direction to cook the Banga soup.
Cooking Directions for those using TINNED PALM FRUIT concentrate.
In this case, when the beef and fish are done, you can add the palm fruit concentrate and add water to get the consistency you like for your stews, then leave to boil very well.
• Add the onions, crayfish, pepper and ogiri blend and let it boil very well.
• Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins.
The Banga Soup is done.