Nigerian Soup

Learn the simple way to make oha soup


Just give this recipe a try, and you are on your way to making the delicious soup that you will love



Although Oha soup is native to the eastern part of Nigeria. Most Nigerian family from other tribes also enjoy this delicious and nutritional meal, but only few Nigerians know how to prepare it, and if you already know how to prepare it you can share your preparation method in the comment pox.


Just give this recipe a try and you are on your way to making the delicious soup and you will love it. You should remember to use your fingers to pick the Oha leaves not slice with knife, wash them properly and cut the (Oha) leaves into tiny pieces using your hands and keep aside.

Ingredients:

Beef (700g)

stock fish (500g)

blackfish (300g)

Grained crayfish

Palm oil

Grinded Black Pepper and onions

Pounded Cocoyam or Achi

Oha leaves

Seasonings

Salt

Water

Preparation:

Put water in a pot and place on cooker.

Add meat and blended onion. Allow to cook until almost tender.

Add your stock fish, black fish, allow to cook to your own taste of tenderness.

When it has cooked properly add Palm oil allow to cook up to 3 minutes.

Add your blended crayfish, black paper, and allow to cook up before adding salt to taste. Cook for another few minutes.

Add the blended/ pounded cocoyam paste or Achi that had been dissolved in ordinary water to thicken the soup. Ensure you stir to avoid sticking to the pot. Cook for few minutes.

Add cube seasonings to taste plus Ogiri (optional)

When it has properly cooked, add your hand chopped Oha leaf.

Allow for another 1 or 2 minutes your Oha soup is ready.

Serve with any solid food (Wheat, Semolina, Pounded yam, Eba, and Fufu)

Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch, Pounded Yam, Semolina, Garri and Cassava Fufu. In the South Eastern parts of Nigeria, Banga Soup is referred to as Ofe Akwu where Ofe means Soup / Stew and Akwu means palm fruit and is used mainly as stew for Boiled White Rice.

How to Cook Banga Soup/Stew [Video]

The palm fruit oil extract used in cooking Banga Soup / Stew is quite different from the red palm oil used in cooking Nigerian food recipes. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. Palm fruit oil extracted for Banga Soup contains less saturated fat than palm oils.

Ingredients for Banga Soup

• 1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate
• Beef
• Dry Fish
• Vegetable: Scent Leaves for Ofe Akwu or dried and crushed bitterleaves for Delta-style Banga Soup
• 2 medium onions
• 2 tablespoons ground crayfish
• Salt and Chilli Pepper (to taste)
• Ogiri Okpei (Iru)
• 1-2 big stock cubes

Read more at http://www.allnigerianrecipes.com/soups/banga-soup.html#Yg0isR126Jr0DVZr.99

Before you cook the Nigerian Banga Soup

1. Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
2. Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.
3. Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Stew (Ofe Akwu) its unique aroma and taste. If you are outside Nigeria, this may be hard to find, so you can use pumpkin leaves or any other vegetable in place of scent leaves. If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.
4. Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.

Cooking Directions

1. Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice come red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
2. Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.
3. Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is done. Serve with White Rice or use the Delta-style Banga Soup to eat Starch, Garri, Semolina, Amala or Pounded Yam.

Cooking Directions for those using tinned palm fruit concentrate

1. When the beef and fish are well done, add the palm fruit concentrate and add water to get the consistency you like for your stews. Leave to boil very well.
2. Add the onions, crayfish, pepper and ogiri blend and let it boil very well.
3. Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is done.

If you used bitter leaves to prepare it, serve with Nigerian fufu meals especially Starch. If you used scent leaves to prepare it, serve with boiled white rice.

Read more at http://www.allnigerianrecipes.com/soups/banga-soup.html#Yg0isR126Jr0DVZr.99

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