Banga Spice – Delta Palm Nut Soup Seasoning, 2.8oz & 6.75oz

Banga Spice

The ground spice blend for banga soup, the palm nut soup of the Niger Delta. Urhobo, Itsekiri, Isoko and Igbo kitchens all make a version, and all of them start here.

Banga spice is not one thing. It is a blend of aromatic seeds and barks, and the exact mix is what makes one family's banga taste different from another's.

How to make banga soup

1. Start with palm nut concentrate or fresh palm fruit extract as your base.
2. Bring it to a boil with your stock, meat and dried fish.
3. Add the banga spice and let it simmer uncovered. Uncovered matters. It lets the soup reduce and the flavour concentrate.
4. Add beletientien or dried bitterleaf near the end.
5. Simmer until the oil rises to the surface. That is how you know it is done.

What to serve with it

Starch, the Delta way. Otherwise eba, pounded yam or plain rice. Banga rice is its own dish and worth making.

Also good in

• Ofe akwu, the Igbo palm nut version served with white rice
• Pepper soup, in place of a standard pepper soup mix
• Fish stews of most kinds

Product details

• Also known as: banga spice, banga soup seasoning, ofe akwu spice
• Sizes: 2.8oz, 6.75oz
• Storage: Airtight, away from light and heat.

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