Palm nut soup orbanga is a soup made frompalm fruit[1][2] common in theCameroonian,Ghanaian,Nigerian,Democratic Republic of Congo andIvorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch,eba,fufu, omotuo,banku,fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian,Cameroonian, Nigerian, Ghanaian, Liberian and other West and Central African cuisines.
Mbanga soup is a palm fruit soup inCameroonian cuisine[3][4] and West African cuisine.[5] It is often served withkwacoco. The soup is Cameroon's version of the West African banga, a palm fruit soup eaten in areas including parts of Nigeria. In Cameroonmbanga is made using fresh palm nuts. Outside the area canned nuts can be used.[6]
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Banga is a type of palm fruit soup from Southern (theNiger Delta)Nigeria, particularly theUrhobo ethnic group.[7] This cuisine is quite different fromofe akwu, a variant found in Igbo culture. TheBinis have a soup from palm fruits similar toofe akwu in ingredients and manner of preparation.[8][9] The Urhobo people’s palm nut soup is called ame edi.[10]
InNigeria, this soup accompanies dishes such as starch (usi) for the Urhobo people ofDelta State, Nigeria. The Igbo people have the stew and soup varieties made from palm fruits. Ofe akwu is the stew variety usually eaten withrice while the palm fruit extract is used especially in Anambra state to prepare oha and onugbu soup accompanied with moulding foods (popularly known as 'swallow'), such as pounded cassava (utara/akpu) and corn/cassava flour (nni oka).
The palm fruit is often harvested from locally grown palm fruit trees, after which it is thoroughly washed, boiled and mashed for the extraction of its oil, the main ingredient in the preparation of banga soup.
Banga soup is flavored withbeletete,aidan fruit,rohojie, spice leaves called obenetietien (scent or bitter leaves can be substituted), a stick ofoburunbebe, finely chopped onion, groundcrayfish,chili pepper orScotch bonnet, and salt.[11] The soup is eaten with starch made with cassava and palm oil or rice in southern parts of Nigeria. Banga soup is mostly prepared using freshcatfish, dried or smoked fish, or meat.Okra may be added.[12]
Ame adi, also known as banga soup, is a soup eaten by the Urhobo people ofSouthern Nigeria. It is made by extracting the liquid of palm kernels.[13][14][15] Thereafter, other ingredients like crayfish, meat, fish, pepper and cow tripe are added. It is eaten with eba or usi (starch). (Elaeis guineensis) extract.[16]
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