Palm Kernel Soup

Banga soup

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:

Ingredients required to cook palm kernel soup (banga soup)
Ingredients required to cook palm kernel soup (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:

  1. Boil the Palm kernel until the flesh covering the seeds becomes soft.
  2. 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.  
  3. Pour water into the mixture in the mortar and stir.
  4. Using a sieve, squeeze out the juice from the mortar mixture into a cooking pot.
  5. Cook the palm kernel juice for about 10 minutes or until you see oil forming at the top of the boiling mixture.
    1. 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.
  6. To the boiling palm kernel juice, add spicing the prepared meat or fish
  7. Leave to boil for about 5 to 10 minutes.
  8. 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

Use of Soya Beans in your Local Diet.

Soya beans

Soya Beans Milk

  1. Pre-soak 0.5kg or 2 cups of soya beans for 9-10 hours.
  2. Remove the skin of the soya beans
  3. Grind/blend into smooth paste
  4. Pour 1-2 litres of water in a bowl and mix thoroughly with the blended soya beans
  5. Pour into a clean porous cloth bag and squeeze to drain the raw soya milk into a cooking bowl. (the shaft is useful to prepare other type of food; keep it).
  6. Put the  raw soay milk to boil under low medium heat for 35-40 minutes
  7. Remove the foam produced at the top of the boil; it be used to make soya egg.
  8. Consume product like cow milk, you can add sugar to taste.

Soya Egg.

  1. Add few drops of vinegar to the foam collected from the milk.
  2. Add salt, tomato and onions then fry with vegetable oil.
  3. End product is like scrambled eggs.

Soya beans shaft.( Uses)

  1. Add  cut onions to the shaft to aggregate
  2. The product now looking like moistened egusi can be added to soup.
  3. Cook well.

Soya Melon.

  1. Soak soya beans in water for 9-10 hours.
  2. Remove the skin and wash thoroughly.
  3. Sun dry.
  4. Grind into semi powder
  5. Add to vegetable soup as you would do with melon.

Fermented Soya Beans (similar to locust beans or IRU).

  1. Put water to boil.
  2. Pour soya beans into boiled water. The boiled water should cover. the soya beans completely. Leave to boil for 1 hour.
  3. Allow boiled beans to cool and remove the beans skin, thereafter; wash thoroughly.
  4. Put the beans into a pot and cover with cold water. Bring to boil and then cook slowly for 2 hours or until the beans tastes like boiled groundnuts.
  5. Drain off excess water.
  6. Line a clean basket with clean flat large leaves. (pawpaw or plantain leaves preferred)
  7. Empty the cooked, hot beans into the basket spread uniformly and cover with the leaves. Cover the basket also with a tray or calabash. Warp with a blanket or jute bag.
  8. Leave the basket in a warm place preferably near a fireplace for 48 hours.
  9. After 48 hours it is ready for use.
  10. (Optional) you can shape the fermented beans into little portions and sundry.

Soya Akara

Recipe:

  1. 1 cup of soya beans.
  2. 2 cups of local beans.
  3. 1 medium sized onions.
  4. Pepper and salt to taste.

Method:

  1. Soak soya beans overnight and wash off the coat thoroughly.
  2. Soak the local beans for 20-30mins and wash off the coat thoroughly.
  3. Grind both type of beans together to a fine paste.
  4. Cut the onions and pepper into fine chips.
  5. Mix the beans with the finely cut onions and pepper.
  6. Deep fry with oil.
  7. Serve.

How to make big Shawarma at home.

To make shawarma bread, you will need these ingredients; milk, salt, yeast, flour, sugar, water, vegetable oil.

For 300g of flour you need;

  1. 25g of powdered milk.
  2. Very little amount of salt.
  3. 1 teaspoon of sugar.
  4. 1 teaspoon of yeast.
  5. A cup of water.
  6. 2 tablespoon full of vegetable oil.

To prepare the yeast put one teaspoon of yeast powder into a small bowl containing warm water. Stir, then cover the bowl for 30 minutes.

Seive the flour into a bowl.

Add into the flour, one teaspoon of sugar and a very small amount of salt.

 Also add one cap or tablespoon of vegetable oil.

 

Then add 25g or one sachet of powdered milk.

Mix thoroughly.

Then pour the yeast and continue mixing.

Add water into the flour little by little as you mix.

Knead the mixture; to achieve a well kneaded dough, add little dry flour, oil and water as you knead. A well kneaded dough will not stick to your hands or the bowl.

Put the dough into a bowl and cover for 2 hours.

After 2 hours, open the dough, add little flour and oil, then knead again.

Cover the dough again in the bowl for 30 minutes, then it is ready.

To make flat shawarma bread piece, take a very small amount of dough and place on a flat surface that is already sprinkled with flour. Use a roller to flatten out the dough.

Place the thin flat dough into a wide frying pan. Make sure small amount of flour has been sprinkled on the cooking surface of the frying pan. Cook on low heat until done, the process takes about 5 minutes.

Shawarma fill ingredients include; cabbage, carrot, mayonnaise, beef, sausage and sweet corn.

Cut the beef into small pieces.

Add spices and put in refrigerator for 2 hours.

Fry the beef and sausage.

Cut the cabbage and carrot into small pieces.

In a bowl, mix the same amount of cabbage, carrot and sweet corn with mayonnaise.

Place one shawarma bread into a plate and place its surface with mayonnaise.

Put some vegetable mixture, then some fried beef and sausage.

Roll the bread.

Cook for a minute on very low heat.

Shawarma is ready.