HOW TO PREPARE DELICIOUS BANGA SOUP
Bang soup is a special dish from Delta State, a number of the Irobo people. The spices are unique and are probably tough to pronounce if no longer acquainted with. They may be diagnosed within the market, and they’re referred to as Banga soup Spices. From left to right – Oburunbebe (brown stick), native salt, Rokojie (tiny black seed), Obeletientien(dry leaf spice), Palm kernel, Onion
-1 ounce Palm kernel nuts
-Six pieces Pepper (yellow pepper)
-Seasoning (Maggi, Tyko, Rogojie, Obeletientien)
-1 kg Beef meat/goat meat/fish
-½ ounces Periwinkle
-Six portions of Snails
-½ stick Oburunbebe
Step 1: Boil palm kernel nut for 25mins.
Step 2: Check the palm kernel if soften, pour out the water and extract the oil through pounding the nut with a mortar, after which, put a few glasses of water.
Step 3: Put the extract in a pot and boil for 30 minutes.
Step 4: Pound the pepper, tyko, rogojie, sprinkle few leaves of obeletientien, upload all to the soup, add a pinch of local salt and seasoning, wreck the oburun-bebe stick into two and drop ½ of the stick in the soup, those spices gives it an incredible aroma and taste.
Step 5: Add the meats/fish/beef, snail, Periwinkle, and boil for 15mins, after this, check seasoning if tasty. The soup becomes thick. Remove the oburunbebe (brown stick). Save for any other use.
Step 6: Serve the soup in with Fufu, starch, even Eba.
Note: When warming the soup, warm in a native plate. If unable to get those spices (tyko, rogojie, obletientien, oburunbebe), cook dinner the soup without them, and add Pomo, stockfish, snails, allow cooking for 35mins.