How to make Banga Soup
How to Make Authentic Banga Soup Using Zinma’s Banga Spice
There’s nothing quite like the rich, earthy taste of a well-made Banga soup. Popular across the Niger Delta region and beyond, Banga soup is a hearty, flavour-packed palm fruit soup traditionally enjoyed with starch, eba, or rice.
Thanks to Zinma’s Banga Spice, preparing this classic dish at home has never been easier. Our carefully blended seasoning takes the guesswork out of cooking, giving you that traditional, mouth-watering flavour every single time.
Here’s a simple guide to making delicious Banga soup the Zinma’s way!
What You’ll Need:
• 3 cups palm fruit extract (freshly made or canned)
• 500g assorted meats (beef, goat meat, tripe, etc.)
• 1 cup dried fish and/or stockfish (washed and softened)
• 2 tablespoons Zinma’s Banga Spice
• 1 tablespoon ground crayfish
• 1-2 seasoning cubes (to taste)
• Fresh scent leaves (nchuanwu or basil) — shredded
• Salt to taste
• Optional: Fresh pepper (blended, to taste)
• Water or meat stock (as needed)
Method:
Step 1: Prepare the Ingredients
• Season and boil your assorted meats until tender. Keep the meat stock for later.
• Wash and soak your stockfish and dried fish until soft.
Step 2: Cook the Palm Fruit Extract
• Pour your palm fruit extract into a pot and bring it to a gentle boil over medium heat.
• Allow it to cook for about 10–15 minutes to thicken slightly and for the oil to begin separating at the top. Stir occasionally to prevent burning.
Step 3: Add the Goodness
• Add your cooked meats, stockfish, and dried fish into the pot.
• Pour in some meat stock or water if necessary to achieve your desired consistency.
• Stir gently and continue cooking.
Step 4: Season It Right
• Add Zinma’s Banga Spice, ground crayfish, seasoning cubes, and salt to taste.
• If you like it spicy, you can add some fresh blended pepper now.
• Stir well and allow the soup to simmer for another 10–15 minutes, letting the flavours develop beautifully.
Step 5: Add the Final Touch
• Stir in your shredded scent leaves.
• Allow to simmer for an extra 3–5 minutes, then turn off the heat.
Step 6: Serve and Enjoy
Your rich, aromatic Banga soup is ready!
Serve hot with starch, pounded yam, eba, fufu, or even white rice — pure comfort food at its finest.
Bonus Tip:
For an extra luxurious flavour, some people add a little oburunbebe stick (local spice stick) to the pot while boiling the palm fruit extract. It gives the soup a deeper, smoky aroma — but with Zinma’s Banga Spice, you’re already halfway to perfection!
At Zinma’s, we bring you authentic, carefully selected spices so you can enjoy the traditional tastes you love with ease.
Shop Zinma’s Banga Spice today and bring a taste of home into your kitchen!