How To Thicken Banga Soup

This is how to thicken banga soup with no stress and you will get the tastiest soup afterwards. Banga soup is a yummy native Nigerian soup popular with the people of Niger Delta region of Nigeria.

So, you want to make this soup with seafood, goat meat, or cow meat for the best taste and mouth feel. Furthermore, you may also want to cook banga soup with lots of Nigeria periwinkle, ngolu, some prawns and shrimps to add more richness to it.

Why Is My Banga Soup Watery

People often ask why is my banga soup water? Banga soup may be watery due some reasons like the type of palm fruits used and the amount of water added into the soup. For instance, if you use the type of palm fruits that is known as nkwu or akwu ojukwu (a particular type of banga that is different from the common ones) your soup is certainly going to be thicker. This is because by default, the extract of this nkwu ojukwu has a very high thickening tendency as a result, will serve very well in this regard

In addition, when extracting the palm fruit juice, try the much you can to use less water. Even more, make use of warm water as this help to extract the juice faster and better. If you extract with cold water, it will appear to be thicker when the juice is in fact not as thick

How To Make Banga Soup

First of all, get all the ingredients ready. Most importantly, first extract the palm fruits juice also known as banga for this soup. Click here to see the detailed process of extracting banga fruits juice.

However, if you are not able to extract palm fruits juice, go ahead and cook with the canned one. So below is the ingredients used to make this soup. Certainly, you can swap in and out of the ingredients to suit your taste.

Most importantly, you do not want to skip the banga spice because that is is what give this soup that its signature native taste and aroma

List Of Ingredients

  • 1kg Boneless beef
  • 1kg Boneless cow leg.
  • 130g Fresh prawns
  • 350g stock/cod fish
  • 150g dry fish
  • 1 big size canned banga
  • 2 large scotch bonnet pepper
  • 1 large onion
  • 4 tablespoon ground crayfish
  • 3 Beef flavoured seasoning cubes
  • 2 teaspoons banga spice
  • 30g dry bitter leaf
  • Salt to taste

How To Make Banga Soup

  • Soak the stock fish with boiled water for up to 6 hours to get is softer. But if you are not able to, cook it together with the meat. ( I recommend you soak the stock fish because soaking it let the stock fish release lots of flavour into the soup)
  • Wash all the meat and start cooking them with salt, onion, pepper, seasoning cubes, cook for 35 to 45 minutes or till the meat and stock fish is almost cooked
  • After that add the dry fish and crayfish and let it cook for about 10 to 15 minutes
  • Put the banga from the can, add little water so as not to make the soup water
  • Sir and cook for about 20 minutes, after that add the banga spice, fresh prawns and stir
  • Crush the bitter leaf and add it to the soup. ( note, if you are not certain that the dried bitter leaf is clean enough, wash it with hot water and chop it into tinny pieces with knife)
  • Stir it and cook for another 5 to 10 minutes and the soup is ready
Video: Banga soup Recipe With Banga Can/Tin

How To Thicken Watery Banga Soup

In some cases, the soup may come out water and this is not palatable at all. So how to thicken banga soup is by adding some thickeners like oat flour. How to achieve this is to melt some oat flour and add to it to the soup. After that, stir it and let it boil for 3 to 5 minutes.

More so, you may want to start cooking it from the scratch with a little bit of some thickeners such as achi, yam, or cocoyam. Certainly, I will recommend you stick to oat flour, this is because this thickener does not impact any other taste to the soup. As a result, the taste of the banga soup will not go off as a result of an dictional thickener in the soup

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