Banga soup is a rich, aromatic palm nut delicacy from Nigeria’s Niger Delta region, and preparing a half pan portion is perfect for small gatherings or family meals. Here’s a complete guide to making it
🍲 Ingredients for Half Pan (Serves ~4–6)
- 1 can of palm nut concentrate (or fresh palm fruit, boiled and extracted)
- 500g assorted meats (beef, goat, or offals)
- 1 cup periwinkles (optional)
- 1 cup fresh shrimp or prawns
- 1 medium dried fish or catfish
- 1 small onion
- 2–3 scotch bonnet peppers
- 1 tbsp ground crayfish
- 1 tsp Banga spice (blend of ataiko & irugege)
- 1 oburunbebe stick
- Beletete leaves (or bitter leaf/scent leaf)
- Seasoning cubes and salt to taste
