Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, isoko type of banga soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
So in this video i decided to show to you the banga soup and starch that i prepared. Although this is not a cooking channel but food is part. Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta states. Banga, also known as Oghwo amiedi in Urhobo language and izuwo ibiedi in Isoko language, is a type of palm fruit soup from Southern the Niger Delta Nigeria.
Isoko type of Banga soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Isoko type of Banga soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook isoko type of banga soup using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Isoko type of Banga soup:
- Make ready Palm nuts (banga)
- Prepare Tomatoes blended
- Make ready Fresh pepper (blended)
- Make ready Meat of choice
- Prepare Periwinkle
- Take Crayfish (blended)
- Take Kpomo
- Make ready Seasoning of choice
- Get Banga soup spice(you can get it from food stuff sellers)
- Take Dry leaf(we call it benetete)i dont know the english name🙆♀️
In Ghana, palm nut soup is called abenkwan. In Nigeria, it is called banga soup, ofe akwu, oghwo amiedi, or izuwo ibiedi. The delicacy is used to accompany other dishes such as fufu, banku, rice and so on. Nigerian soups are the trademarks of the ethnic group they originate from.
Steps to make Isoko type of Banga soup:
- I made this one very simple. First put your palm nut in a pot and put on fire to cook till tender.
- When your palm nut is tender, bring down from fire and pour into your mortar and start pounding. B4 then, put water on fire in a kettle and allow to boil.
- When the skin is out of the kernel, transfer it into a bowl and the start squeezing with your hand to extract the oil from the nut. Add hot water gradually to help you strain out all the oil. Your banga water is ready.
- Then seive the oil into a pot and place on fire. Now for this part, i like cooking my meat with my banga water, this helps the meat absorb the soup taste.
- Into the pot on fire, add tour washed meat and kpomo and allow to cook very well, till the oil and the water of the pakm nut is mixed together.
- Now add your blended tomatoes, pepper, onion, crayfish, then cover the pot and allow to cook for like 5 mins
- Then add your banga spices and seasoning. Then lastly add your periwinkle (you dont want your periwinkle over cooked, so it can still be crunchy?
- Finally, taste for salt and then leave on fire to dry up a little more or if you have the native pot we call umuwo, you can put the pot down from fire and then serve into your umuwo and let it dry up there. The Umuwo gives the soup another unique taste.
- Your banga soup is ready. You can eat it with any swallow of your choice, but it best goes with USI (starch).
The delicacy is used to accompany other dishes such as fufu, banku, rice and so on. Nigerian soups are the trademarks of the ethnic group they originate from. Most Nigerians soups incorporate many vegetables and protein, and are Banga soup is made from extracting the juice from the seeds of the raw palm kernel fruit. It is cooked till tender, pounded thoroughly, while the juice. Banga, also known as Oghwo amiedi in Urhobo language and izuwo ibiedi in Isoko language, is a type of palm fruit soup from Southern the Niger Delta Nigeria particularly the Urhobo ethnic group.
So that’s going to wrap this up for this exceptional food isoko type of banga soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
