Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, banga soup with eba. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Banga soup with Eba is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Banga soup with Eba is something which I have loved my entire life. They’re fine and they look fantastic.
This is my own personal way of making banga soup. #bigpot #yellogarri #eba I use the cup banga because it's hard to get fresh banga in Ireland. Delta banga soup is best served with starch or eba. This Banga soup is one of many delta state soups in Nigeria.
To begin with this particular recipe, we have to prepare a few components. You can have banga soup with eba using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Banga soup with Eba:
- Take 1 Onions
- Make ready Banga 1½ cup (palm kernel seed)
- Prepare 6 Scotch bonnet
- Make ready Seasonings
- Prepare 1 spoon Banga spice
- Prepare Chicken
- Get Dry fish
- Prepare Phomo
- Make ready leaf Mint and Ugu
- Prepare Goat meat
- Take 1/2 spoon Salt
- Take Eba
- Prepare 2 cups Garri
- Get 2 1/2 cup boiling water
- Make ready Cookies cutter (shape)
Banga Soup is a Nigerian soup that is native to the Southernarts of Nigeria. Bang soup is a special dish from Delta State among the Irobo people. This soup is mostly eaten in the eastern part of Nigeria. Ogbonno is thick, slippery and very nutritious.
Steps to make Banga soup with Eba:
- Some of ur Requirements
- The first thing is to boil ur banga seeds for 20min,
- Then pound the Banga, after pounded add the water used in boiling it inside to wash the pounded banga (so as to Extract the juice)
- Add the water and wash well well then sieve and add the water into a pot and put on a stove or gas to cook
- Then start by adding ur meat, parboiled chicken,and phomo, close to cook for 10 min
- Then pound ur onions and paper and add + ur seasoning cubes and ur washed dry fish and banga spice then close for 20min then open and add ur mint leaf and Ugu leaf and mix, by then it will become a little bit thick then close for 2min and u are done
- For my Eba I added my garri into a bowl then add the water and close for 20 min for the garri to absorb all the water then open and use my turning stick to make the Eba and them use my cookies cutter to shape it
It could be served with Eba, Amala, Pounded yam or Fufu. Five cups of Pounded afang vegetables (I didn't really pound much but you can, can even Stir, check for salt and thickness, if too thick you can adjust with some water. Serve with your favourite carbs… eba, semo, pounded yam Etc. A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands.
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