Nigerian Ofe Akwu (Banga Soup)

About This Recipe

Ofe akwu, also known as banga soup, is the jewel of Delta and Igbo cuisine. Made from fresh palm fruits (not just palm oil), it has a depth of flavor unlike any other Nigerian soup. The unique spices — atama leaves, obeletientien, and the mysterious oburunbebe stick — give it an aromatic complexity that is completely its own.

Ingredients

Serves 6

• 1 kgfresh palm fruits (or canned palm fruit concentrate)
• 500 gassorted beef and offal
• 200 gdried fish
• 2 tbspground crayfish
• 1 handfulatama leaves (or bitter leaves)
• 1 pieceoburunbebe stick (optional)
• 1 tspobeletientien (banga spice mix)
• 2 cubesseasoning/bouillon
• 1 mediumonion
• 1 tspsalt

Instructions

1. 1

   Extract palm juice

   Boil palm fruits for 20 minutes until soft. Pound in a mortar, then squeeze out the juice with water. Strain to remove fibrous parts and seeds.

2. 2

   Cook the meats

   Season and cook beef and offal until tender. Add dried fish in the last 10 minutes. Reserve the stock.

3. 3

   Cook the soup

   Bring palm fruit juice to a boil in a pot. Add oburunbebe stick and obeletientien spice. Simmer for 15 minutes.

4. 4

   Add protein and seasoning

   Add cooked meats, fish, crayfish, seasoning cubes, and salt. Simmer for 10 minutes.

5. 5

   Add atama leaves

   Shred atama leaves finely and add to the soup. Cook for 5 more minutes. Adjust seasoning and serve with starch, fufu, or white rice.

Variations

• •

  Make with catfish only (Delta style)

• •

  Add periwinkles for a seafood version

• •

  Use bitter leaf if atama is unavailable

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Reheat gently.

Frequently Asked Questions