In brief
- Banga soup: a thick soup made from palm nut pulp, simmered with fish
- Origin: Niger Delta, among the Urhobo, Itsekiri, Isoko and Ijaw peoples
- Key ingredients: palm nut pulp, dried and fresh fish, dried shrimp, chilli, beletete leaves
- A dish for special occasions, served notably at wedding ceremonies
Origins and cultural history of banga soup
Banga soup is a traditional soup from the Niger Delta, in southern Nigeria, prepared mainly by the Urhobo, Itsekiri, Isoko and Ijaw peoples. Its name comes from the word “banga”, which means the fruit of the oil palm in the Itsekiri and Urhobo languages: it is the cooked, pounded and pressed pulp of this fruit that gives the soup its orange colour and thick texture. It is served at wedding ceremonies and large family gatherings.
The same palm pulp changes name depending on the country: sauce graine in Côte d'Ivoire, abenkwan in Ghana, moambe in the two Congos. Banga soup is distinguished by spices specific to the Niger Delta, in particular oburunbebe stick and beletete leaves, which give it an unmistakable aroma.
What are the essential ingredients of banga soup
Palm nut pulp is the essential base of banga soup; the rest varies by family and season.
- palm nut pulp (banga), canned
- dried fish and fresh fish
- ground dried shrimp
- oburunbebe stick
- dried beletete leaves
- chilli and onion
What to know about banga soup
Banga soup is a thick soup from the Niger Delta, in southern Nigeria, made mainly by the Urhobo, Itsekiri, Isoko and Ijaw peoples. Its base is palm nut pulp, cooked, pounded and pressed, which gives it its orange colour, and it simmers with dried and fresh fish, ground dried shrimp, chilli pepper and onion. The oburunbebe stick, an aromatic bark removed before serving, and the beletete leaves give it its unmistakable aroma. It is a dish for big occasions, served in particular at wedding ceremonies.
Frequently asked questions about banga soup
What is oburunbebe stick?
Oburunbebe is a dried aromatic bark, used as a stick in banga soup to flavour the broth during cooking; it is removed before serving, like a bay leaf.
What can beletete leaves be replaced with?
Beletete leaves, hard to find outside Nigeria, can be replaced with dried basil leaves or dried bitter leaves, in an equivalent quantity.
Where to find the ingredients for banga soup in France?
NKOSI sells the palm nut concentrate, dried shrimp and ground hot chilli for banga soup, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
