Monday, February 2, 2015

Not your mama's Banga Soup

Banga soup is a staple in West African culture. In Nigeria it has now become a nationwide staple, but originally it was a Niger-Delta delicacy. My people (Isoko wado) usually eat this soup with starch, but being a Lagos-Isoko chic and one who's mum doesn't care much for starch, I have no idea what that tastes like - but love it with poundo yam or poundo plantain.

I attribute the love of the poundo plantain to my Abidjanaise days - Sauce Graine avec foutou banane. Delicious!!!

Also, I am not one to wash palm kennels like my mama used to when I was a kid.Thankful the stuff is being done by machines and canned, for a modern/easier twist to the process.

Anyways, here we go!

- 1 can of palm nut concentrate (Trofai, Ghana Fresh or whatever brand)
- 1 large can of tomato sauce
- 1 pack of chicken gizzards
- 1/2 a red bell pepper (thinly sliced)
- 1/2 a large onion (thinly sliced)
- 3 whole frozen Tilapia fish each cut into 3 or 4 pieces depending on size
- seasonings - salt, ground red pepper, ground ginger, ground garlic, maggi(boullion cube)

- Place gizzards in a large pot with onions and seasonings (minus red pepper), add water and boil until tender.
- Add sliced red bell peppers and can of tomato sauce and boil for about 15 minutes.
- Add can of palm nut concentrate and about a can full of water and boil for about 5 minutes.
- Salt Tilapia fish and add to the sauce.
- Add ground red pepper and salt to taste (add another maggi cube if necessary).
- Reduce heat to a simmer and boil until clear palm oil floats to the top.
- If you like, do like I do and scoop excess oil from the top.
- Turn of heat and enjoy!

I love Banga soup with pretty much anything. I had it with poundo plantain one day, boiled plantains on another, and can't wait to have it with rice.

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