Banga Soup


This particular kind of soup can be enjoyed with pounded yam,semovita,eba etc.


  • I kg or 4 cups palm fruits/ 1 tin palm fruits.
  • 5 pieces dry fish.
  • 6 pieces of meat.
  • 1 onion.
  • 1 tbsp crayfish powder.
  • 4 stock cubes.
  • salt to taste.
  • dry bitter leaves or scent leaves.
  • 2 atarodo/scotch bonnet.


  • extract the palm fruits by cooking the palm fruits in a pot untill you notice some foam of red oil on top of the pot/cook till very tender.
  • drain the palm fruit in a colander and pound while its very hot using a mortar and pestil.
  • pound well till the palm fruits chaff seperates from the palm fruit seed.
  • rinse the nuts with warm water.
  • add the warm water you used to rinse the nuts to the chaff and using a siever with tiny holes, sieve out the chaff and add warm water  to a desired thickness.
  • the amount of paste should be at desired limit to how thick you want your soup to be.
  • set the palm fruits paste aside.

prepare the soup

  • wash the dry fish,pick out bones and set aside.
  • chop onion and atarodo set aside.
  • cook the meat with onions,atarodo, and stock cubes.
  • when the meat is properly cooked set aside.
  • now pour the palm fruits into a pot and cook on high heat untill some red puree settles at the top surface .
  • when you acquire a desired thickness add beef including the beef stock,dry fish,cayfish, and salt to taste cook till the content of the pot is thick again to your taste.
  • add bitter leaves or scent leaves (please use small amount of bitter leaves).