Banga Soup.
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1lb cooked meat
  • 1 medium sized fresh cod fish(cut and seasoned with salt and 1tsp dry chili)
  • A handful of stock fish bits(or cooked stock fish)
  • 1 small dry fish
  • ½lb fresh shrimp(you could even add mussels if you are trying to be adventurous)
  • 400g of banga puree(palm fruit cream)
  • 400-500g of water or meat stock
  • 3 packets of banga spice
  • 2 tsps. of beletete
  • 2crushed habanero peppers(ata-rodo)(ose-Nsukka)
  • half of a small onion(minced)
  • 1tsp dry chili
  • 1tsp crayfish
  • Oburunbebe stick(optional)
  • water
  • Bouillon
  • salt to taste
  1. Add the banga puree into a pot, add the water or stock along with the dry chili, onions, and stock fish bits.(You may add more or less water to your taste). Bring the pot to a boil. Add the meat and the banga spices along with the oburunbebe stick if using. Once it begins to thicken add the dry fish, cray fish, fresh fish, and the shrimp. then add the beletete. Check for seasonings and cook until the fish is cooked and well combined with the soup; then add the crushed habaneros for taste. Set aside and serve with any swallow of your choice. Some people use starch for the umami!
Recipe by Nigerian Lazy Chef at