Banga Soup Ingredients:
*400g of canned Palm fruit pulp/ 500g Palm Fruits
*500g of cooked assorted Meat
*1/2 cup of cooked dried fish
*1/2 cup of cooked stock fish (optional)
*150 ml of Beef stock
*150g fresh fish(optional)
*1 tablespoon of ground Banga Spice (Aidan fruit+Rohojie)
*A handful of Banga spice leaves (called Obeletientien)...use scent leaves or bitter leaf as an alternative
*Oburunbebe stick (brown herbal stick used for Banga soup)
*1 small onion bulb, finely chopped
*1 tablespoonful ground crayfish 
*1 stock cube
*Chili pepper or scotch bonnet( to taste)
*Salt to taste
Here's a list of the common Banga soup spices

Cooking Directions for Banga Soup

*If you are using fresh palm kernel fruit(nut),Boil for  30 minutes and check to be sure the skin is soft. Then pound lightly in a mortar to extract the oil. Make sure you don't break the nuts,while pounding. Pour in some hot water and strain the extract through a sieve.Put in a pot and boil until it thickens and the oil rises to the top.

*For the canned palm nut pulp, pour into a pot and heat until the oil begins to rise to the top.

*Add the meat stock or water, depending on the consistency you want.The less stock you add, the thicker the soup would be. Leave to boil for 10 minutes.

*Now, add the chopped onions, assorted meat and dried fish. Mix well and add the pepper, ground crayfish , ground Banga spices and stock cube. Cover and leave to cook for 8 minutes.

*Add the fresh fish and the oburunbebe stick , cover and cook until the fish is done.

*Now, take out the oburunbebe stick, rinse and store for another use.(You can leave the stick in the pot and take it out when you are ready to transfer the soup into a container)

*Add the leaves OR scent leaves OR bitter leaf, simmer for 1minute and your Banga soup is ready. ENJOY..
  
Banga Soup is usually served with Starch,but it also goes well with Pounded Yam, Amala, Wheat Meal, Tuwo Masara, Tuwo Shinkafa or Eba.