BANGA SOUP RECIPE AND STARCH - THE NIGER DELTA WAY!!!

Areeeeeeeaaaa! Yes oh! Finally the Banga soup recipe has arrived and I'm soooo nice, there's a bonus section on how to make starch and another section on how to chop am! C'mon, starch is food for royalty! Some of you are asking "shey na the starch wey dem dey use for cloth you dey chop"? Ehn...na hin. When you wack the thing with banga soup everything will just be going down fiam fiam fiam. I love Starch and Banga! I just got a bright idea while doing this post but I'll share that with you later! Please watch the video (it's short) to really understand how it was prepared, and if you haven't subscribed to my YouTube channel yet, please do by clicking HERE

Okay...three waffi chicks, my friend Jemie, Semilore's mom and myself decided to meet up to eat our beloved delicacy. So we gathered in my house oh, when I saw what was going down I quickly whipped out my camera...it was fun to film and we finished the pot of banga in one sitting. Banga soup is the easiest soup on earth to prepare.
INGREDIENTS
Banga/Palm nuts (You can used the tinned one but e can never be like the original lol)
Banga Spices which is typically ataiko and irugeje 
Salt
Maggi
Fresh catfish
Smoked chicken
Periwinkle
Onions (optional)
Beletete leaves
Dry blended pepper

If you're using palm nuts then follow step 1, if you aren't skip to step 2
This banga spice was gooooood!
Periwinkle
Beletete
Banga Spices
Fresh Catfish
Smoked Chicken
STEP 1
  • Wash palm nuts, and place in a pot with water to boil
  • After 30 minutes it should be thoroughly cooked so drain the water
  • Place the banga in a bowl/pot/mortar and pound gently to extract the juice OR knead with your hands
  • When the skin is peeled from the nuts, add  warm water and sieve out the juice. 
  • Repeat the process 2 more times to ensure you extract all the juice.
sieving the extract
STEP 2
  • Place the extract from the palm nut or tin in a pot and bring to boil.
  • Add banga spices (this spice brand  we found was amazeballs!).
  • Add periwinkle, smoked chicken, fresh catfish, salt, maggi, pepper...add everything and bring to boil.
  • After about 20 minutes the soup should be cooked, thicker and with oil floating on top.
  • Add a sprinkle of beletete leaves and allow cook for another 5 minutes...
Food don don be that oh! Bobo is still trying to get Starch converted so he chose to have his with white rice. Me I settled wella with my starch and I blessed the name of the Lord for giving us food this goooood!

Ps: You can add crayfrish/smoked fish but when I use catfish I don't like to disturb the flavour...
Four plates to be devoured
Bobo's Banga and Rice
I served mine in the native pot...it give a distinct flavour...yum yum yum!
WATCH THE ENTIRE VIDEO FOR BOTH BANGA AND STARCH RECIPE!


29 comments

  1. Sisiyemmie o!! (Drooling) ...been long I had starch o....now u want mke me have som...not fair o (crying out loud). But I can see u enjoyed urselves..food looks yum and that catfish tho. Dia riz God o!! Lol

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    1. My sister go and have some starch and banga oh...I nor fit dey alright without am.

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  2. yum yum!!! i prefer mine with rice.@starch...........uuummmm dnt think am ready to experiment.Nice one Sisi Yemmie.pls post the recipe for Chinese chilli chicken sauce and shredded beef with brocolli sauce anddddddddddddddddddddddd singapore noodles. pwease!!!!!!!!

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    Replies
    1. You're like Bobo, he prefer his with white rice. Please you have to try starch in this lifetime, you will not look back!

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  3. Sisi Yemmie......there is God ooo....all these recipe u r posting is it fair.....its been 2 years since i ate starch n banga...A WHOLE URHOBO BABE BORN N BRED IN WARRI(i miss 9ja).....chai.....nice job u r doing. i really enjoy ur blog especially ur recipe...we actually cook in similar way....maybe our mums have the same culinary training.....BRAVO

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    1. Ah my sister...two years you neva chop am? chai! I nor go fit oh. I think you're right, our moms probably have the same culinary training.

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  4. Oh my It's eligible roots!!!
    Sisi Yemmie, I am determined to make this happen in this Ilu oyinbo

    Can u do a recipe for Owo soup???

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    Replies
    1. Please make it happen oh! I'll do a recipe for owo soon :)

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  5. Sisi, why now? On this my day of fasting. DiarisGod o!!!

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  6. Sisi yemi, dis is delicious oo...
    u try wella!

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  7. Sisi yemi, dis is delicious oo...
    u try wella!

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  8. Sisi yemi, dis is delicious oo...
    u try wella!

    ReplyDelete
  9. Sisi yemi, dis is delicious oo...
    u try wella!

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  10. Don't know how I feel about periwinkle and starch. Seems those became "edible", in the absence of other food, lol. But, nice job on the recipe.

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  11. Sisi yemi, dis is delicious oo...
    u try wella!

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  12. Sisi yemi, dis is delicious oo...
    u try wella!

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  13. Thanks for this recipe Sisi Yemmie...I have always wanted to learn to make the Banga soup for starch.

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  14. My darling yemmie, God bless u oo. U came thru 4 me. My bf is from warri. He has been begging me to learn how to make banga for me. Ose luv.

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    1. Whoooop! Let me know how it goes when you try it!!

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    2. I made it banga for him last week sunday which happened to be his b'day. He was so happy. Thanx hun!

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  15. Nice recipe.Looks gud too!For my take on banga soup,ive found dat adding d correct mix of onions nd crayfish (plenty onions) gives the flavour and extra kick +aroma.Try am and see dat d Lord is gud!

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    Replies
    1. Yes oh! Onion gives it such a lovely flavour! You know all about this!

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  16. This looks realllly good. As a proper Itsekiri girl I can tell correct banga soup by just looking at it....believe me, this is good but I prefer to use my ataiko, Iruguje fresh. no store bought spices for me. The Itsekiri (niger-delta) woman in me will sream "Hell Noooo!

    I love your blog Sisi.

    Much love. :-)

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    1. My sister! You know I was so sceptical when my friend Yotan brough the spice but I can almost swear that it tastes just as original . My mom is sending me some ataiko, irugeje and fresh pepper soup spices for me today sha...cant wait! Thanks for stoping by

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