ULOG 018: I MADE BANGA SOUP THE DELTA STYLE

Hello steemians, today I am making a ulog post about my cooking. Not just any soup but the famous Delta banga soup.

I was taken back to my mothers kitchen when I saw Hive account@bookoons made hers few days ago and the flavour from those special Delta banga spice just hit a part of my brain to want that taste.

In Delta, Warri precisely we love to eat banga soup with starch or eba (garri). It is called yellow-yellow. We also make banga rice with dry fish.

It is best enjoyed when the soup is thickened and served in a small earthen pot. Hmmmm! Finger licking tasty meal, that is when you ganish it with the necessary condiments. This is dry stock preparation. No frash meat, chicken or fresh fish.

My Ingredients
●Banga
●Dry peper
●Crayfish
●Periwinkles (isam)
●Onions
●Ataiko (delta spice)
●Efiri (dried scent leaf)
●Irigaje (delta spice)
● Beletete (delta spice)
●Stock fish
●Smoked fish
●Salt to taste
I do not use any form of seasoning (MSG) in my house to cook. I eat healthy.

I boiled the banga after washing till it gets soft for pounding. One can just chew the boiled nuts sometimes, say one or two.

After boiling I pounded it in a pot because my mortar is too small for family size banga I cooked. I squeezed out the juice for themsoup and sieved in to another pot.

Then I added the spices, blended crayfish, dry pepper, onions and periwinkles to the banga.

Meanwhile i steamed the stock fish sepately after washing with a little water to bring our its taste.

The banga is left on fire to boil very well for that special aroma to circulate the air. When it is well cooked the oil comes to the top.

Then I added the smoked fish and stock fish giving it a nice blend of banga soup.

Now ready to be served with either white rice, starch or eba.

You can join me. Taste really good. You all, are invited

Pictures were from my phone Samsung Duos.