Banga Soup

                                               

Ingredients

Meat

Tripe

stock Fish

Dry Fish

Palm Kernel

Ugwu leaves

Scent leaves

Tomato paste

Seasoning

Procedure

Cook your meat and tripe till it’s as tender as you desire. 

Rinse the Stock fish and Dry Fish in salted hot water. 

Rinse palm kernel with salt then put it in boiling water, till it is well cooked. 

After cooking it, pound it in a mortar but ensure that the shell and the nuts within do not break.

When you are done pounding, scoop it into a bowl and add some hot water to it. 

Sieve it to get all the oil and juice out. 

Put the extract on fire and add all other ingredients except the leaves, meat tripe, because the meat is already tender 

Allow to cook for 5 to 6 minutes. 

When the soup is cooked to your desired consistency, add your tripe and meat. 

Add tomato paste to brighten the colour of the soup and then leave it on fire for another 2 minutes. 

After 2 minutes, you can put your leaves in. Start with the scent leaves to bring out the aroma of the soup and then the Ugwu can follow. 

Allow to cook again for not more than 2 minutes because vegetables aren’t meant to be overcooked. 

After 2 minutes, your Banga is ready to be eaten

Can be eaten with Starch meal, Rice or Semolina

Oha Soup

Oha Soup is widely eaten in the eastern region of Nigeria. 

Ingredients

Pepper

stock Fish

Dry Fish

Beef

Cocoyam

Palm Oil

Uziza

Oha leaves

Ogiri

Procedure

Blend your peppers

Wash your Stockfish and Dry fish in salted hot water

Season and cook your meat.

Wash the sand off your coco yam and place on fire to cook for 20 minutes. The coco yam you should look out for in the market, is the one for making soups. It is sticky and makes the soup come out better.

After the coco yam is cooked, peel off the skin and pound it in a mortar. Add some palm oil in it while pounding.

Slice your Uziza leaves into tiny bits. The Uziza leaves are important in Oha Soup because of the flavour and aroma it gives to the soup.

Finally, use your hands to cut the Oha leaves into pieces.

Place your cooked meat back on fire with some palm oil, and add everything to it except the leaves.
Allow to cook very well, for at least 5 minutes to get rid of the strong aroma of the ogiri. 

Put in your pounded Coco yam which serves as a thickener

Add the Uziza leaves so that the soup can soak up its flavour before you finally put in your Oha leaves. 

Once your Oha leaves are in, allow the soup to cook for 5 minutes, and then it is ready to be served. 

Oha is popularly eaten with garri (Eba) or Akpu.

White Soup

White soup originates from Akwa Ibom state in Nigeria. 

Ingredients

Goat Meat

Tripe

Dry Fish

Stock Fish

Crayfish

Peppersoup Spice

Yellow Pepper

Yam

Uziza

Uyaya

Preparations

Wash you goat meat and Tripe and place on fire to cook. We chose to use goat meat because it adds a special kind of flavour to the soup. 

Wash your Dry Fish and Stock Fish in hot salted water. 

Procedure

First, you put a pot on fire and turn in the already cooked meat, Dry Fish, Stockfish and Crayfish. 

Put everything in at the same time; the pepper soup spices and yellow pepper, and all. (avoid using red pepper in order not to change the colour of the soup.) 

When the mixture boils for a bit, add your yam to cook for about 5 minutes. 

When the yam is cooked, bring it out and pound it, then put it back in the pot to cook for another 5 minutes. 

Add your Uziza and then the Uyaya. Cut a bit of the Uyaya, rinse and drop it in the pot. The Uyaya stick is also from Akwa Ibom and it is used to add a unique flavour to the soup.

 Leave it for another 3 minutes and your soup is ready. 

Serve with eba to enjoy!

Afang Soup

                                                                        

Ingredients

Okazi

Meat

Tripe

Dry Fish

Snails

Periwinkles

Crayfish

Onions

Palm Oil

Water-leaves

Ghana pepper

Pepper (atarodo)

Procedure

Pound your Okazi till it’s smooth.

Cook your meat and tripe as tender as you’d like it. 

 Slice some onions, then put your pot on fire to heat up a bit. 

When the pot is slightly heated, put some palm oil in it and pour the sliced onions into the oil when it is hot. Avoid bleaching the oil because palm oil is a major ingredient of Afang soup, you want to taste the oil as you eat. 

Put in your Crayfish, fish, and snails if, like us, you like to eat it and allow to cook for 7 minutes. Do not add any water to your mixture. 

After 7 minutes, add your periwinkles. You can add some Ghana pepper at this point if you like the flavour it gives. If not, just add your blended Atarodo

Add water-leaves into pot to give the soup some moisture. Remember; do not add water to your mixture as water-leaf produces its own moisture. 

Cook for 6 minutes

Put your already cooked meat and tripe then stir very well. At this point, you are ready to add Okazi into the mix.

Allow to simmer

Afang soup is ready to be eaten...

Garden Egg Sauce

The sauce can be eaten with almost anything (Yam, plantain, rice, e.t.c) and at anytime. On the show, we chose to eat it with boiled (ripe) plantain. 

Ingredients

Garden Eggs

Ice Fish

Palm Oil

Onions

Seasoning

Ugwu (chopped)

Procedure

Wash your garden eggs and put it on fire to boil for about 2 minutes. 

Wash your ice fish, boil it and de-bone it. Then flake or mash it. 

After 2 minutes, remove your garden eggs and peel off the skin. 

Then chop them into tiny pieces ,you can pound them in a mortar or blend after chopping if to form a paste. The seeds in the garden eggs can be retained or removed according to your preference. 

Put palm oil in a pot and allow to heat avoid bleaching the palm oil to retain its flavour and colour. (note that any type of oil can be used) 

When your palm oil is hot, fry your onions in it then put in ground pepper and seasoning

Fry for 5 minutes, then pour in your blended garden eggs and allow to cook for 10 more minutes 

Add the Ugwu and cook for 3 minutes

Your garden egg sauce is ready for consumption...