Tasty & nutritious Banga soup & Coconut fufu
Banga Soup is native to the southern part of Nigeria but has been adopted by other cultures because of its unique taste and nutritional value.
Banga soup is known by several names across Nigeria, with different methods of preparation. This recipe is for the original banga soup popular among the Urohbo people.
Coconut fufu which main ingredient is coconut flour is a healthy swallow perfect for diabetic patients and every other person that wants to eat healthy.
INGREDIENTS
For Banga Soup • 1 kg of palm fruits • Beef • Dry fish • Scent leaf • Onions • Crayfish • Pepper (to taste) • Ogiri (Iru) • Salt to taste • Seasoning
FOR COCONUT FUFU
• 2 parts coconut flour • 1 part garri flour (optional)
PREPARATION
1. Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
2. Cook the beef and the dry fish with diced onions until done.
3. Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Soup its unique aroma and taste
4. Cut the onions and set aside, pound the crayfish, ogiri (iru) and pepper in a mortar and set aside.
5. Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the Banga Soup.
6. If your Banga Soup looks watery, cook till the soup has thickened to the consistency you like for your soup.
7. Add the beef, dry fish and stock from the meat, onions, crayfish and pepper and leave to boil well. Add the scent leaves or any other vegetable, pepper and salt to taste.
8. Leave to simmer for about two minutes. The Banga Soup is done and ready to be served.
For Coconut Fufu (add garri to make it thicker)
1. Mix the two parts of coconut flour with one part of garri in a bowl.
2. Grind the combo with a dry mill to turn the coarse grains of garri into powder.
3. Pour some water in a pot and set on the stove to boil. The quantity of water depends on the quantity of coconut flour you want to make.
4. When the water boils, pour a small quantity in a bowl and set aside. Reduce the heat to low.
5. Then start pouring the coconut flour and garri mix into the hot water and stir at the same time with a spatula.
6. When it is thick enough for you, stop adding the flour but keep mixing with the spatula till you getasoft and smooth dough.
7. Add the hot water you set aside earlier, cover and leave to steam for three minutes.
8. Mix again and it’s done.