Palm kernel soup otherwise known as Banga Soup is a Nigerian delicacy prepared from the juice extracted from palm kernels. Basically, the palm kernel juice is boiled and then other soup ingredients such as spices, meat, fish, and vegetables are added to make the soup. It is delicious if well prepared. It is usually served with eba, fufu, or pounded yam.
The process of cooking palm kernel soup is basically the same, however, the type of spices, meat, fish, or other soup ingredients added, differ.
Ingredients required to cook Banga soup:
1 congo (1.5kg) of palm kernels
Spices: seasoning, salt, scent leaf, other types of spicing.
Meat or fish: boiled, dried or roasted meat can be used. The same for fish; can be boiled or dried.
Various type of meat, or fish can be used to cook this type of soup.
Process of cooking Banga soup:
- Boil the Palm kernel until the flesh covering the seeds becomes soft.
- Put the cooked kernels in a mortar, then use a pestle to pound the kernel lightly and in the process peeling or removing the cook flesh covering the seeds.
- Pour water into the mixture in the mortar and stir.
- Using a sieve, squeeze out the juice from the mortar mixture into a cooking pot.
- Cook the palm kernel juice for about 10 minutes or until you see oil forming at the top of the boiling mixture.
- Spice and boil/ steam meat or fish as required. If the meat is already roasted or the fish is fresh, you can just add to the cooking soup.
- To the boiling palm kernel juice, add spicing the prepared meat or fish
- Leave to boil for about 5 to 10 minutes.
- Then soup is ready.
To watch a fast +1 minute video on how to cook palm kernel soup (banga soup) click this LINK to watch video