Hi everyone, so good to have you here once again. It's the month of March already, which means we have successfully done two months of the year 2026, and I am sure you are getting closer to achieving the things you wrote down for the year, and if you didn't set goals, it's still a great time.
It's creative Sunday, and I am excited since it's the first Sunday in the month of March. We were in a Thanksgiving mode as we celebrated the 21st anniversary of The Father's House church here in the city of Abeokuta, Ogun State, Nigeria.
On today's edition of Creative Sunday, I will be sharing how I made a local dish from Delta State, Nigeria, and that's banga soup. 🥁 🥁
So banga is a local dish that is prepared and enjoyed mostly by the various ethnic groups in Delta State, Nigeria. I am talking about the Isokos, Urhobos, Ishekeries, and Ijaws, just to mention a few of the other ethnic groups from that region.
Ingredients
Banga (palmnut fruit)
Pepper
Onion
Fish
Banga spice
Salt
Seasoning
Crayfish
Procedure
First thing first is to wash the palm, not the fruit, after which I poured it in a pot, added some clean water, and put it on the fire to cook for about 30 minutes.
Once it was cooked, I poured out the water, and straight away I put some water on the fire to enable me to extract the juice from the palmnut.
Secondly, I took my small pestle and pounded the palm nut (banga); thereafter, I added a little water and continued pounding.
 |  |
|---|
Once I was done pounding, I added more warm water precisely, and then I went all in with my hands to allow me to squeeze out the juice properly.
The next step after squeezing is to sieve out the juice from the chaff of the banga. Once this was done, I had yellowish-red juice, which I set aside, and immediately I put it on the fire.
 |  |
|---|
While the extracted juice was cooking, I blended my pepper and onion to a smooth texture. By the time I was done, the banga juice was already boiling. I added the pepper and onion mixture and the banga soup spice and also added the fish I was using, then I added seasoning and salt to taste and let it cook for another 10 minutes, and my food was ready.
Let me add at this point that you can decide to use meat, chicken, fresh catfish, or any protein of your choice.
I served it with some yellow garri, which I used for my eba, and it was so delicious. It can be served with semi, fufu, starch, and other swallows. I hope you have learned how to make it. Let me know in the comments if you are going to try out this soup.
Here's a link to a YouTube video that can guide you if you ever decide to give it a try.
All photos were taken with my Samsung galaxy A71.
Thank you for stopping by. 🙏
