Authentic Delta Fresh Fish Banga Soup | Amiedi

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Authentic Deltan (Warri) banga soup is made with palm extract and cooked with some unique Deltan spices. Amiedi in Urhobo simply means palm water (palm extract). It is simple and easy but insanely delicious. You can also cook this soup with dried fish or meat, beef, chicken, bush meat or goat meat. You can adjust your seasoning to the quantity of food you are cooking. 

• Wash and cook palm nut in water if you are using the fresh ones. When done, extract the sauce by either pounding it with mortal and pestle or mashing it with your hand. Rinse with water to extract the sauce. Separate the seeds and chaff from the liquid. Pour the sauce into a pan and cook it down.
• If you are using the palm concentrate, dissolve concentrate in hot water. This will lighten the sauce and the dirt and sand will naturally sink to the bottom. Decant it into a pan and cook it down.
• Wash catfish with hot water to remove slime.
• Prep other ingredients such as the crayfish, bend spice (ataiko and ruguje) and onions.
• While the soup is cooking add the banga stick, dried pepper, crayfish, seasoning cubes, a little salt and bitter leaves.
• Once it begins to thicken, add the fish and beletete leaves,  ground ataiko and ruguje and continue cooking.
• When it is thick, add shrimp and blended onions. Taste for salt and pepper  and add to taste. Cook for 5 minutes and food is ready.
• To increase the flavor, cook in clay pot. Enjoy with eba or starch.

Ingredients

Palm nut/Banga or Palm cream/sauce

 Fresh Catfish; Raw Shrimp

 Crayfish

Onion

Dry hot Pepper (red)

 Bitterleaf (optional)

 Seasoning cubes

 Ataiko

  Ruguje

 Beletete (Bush apple leaves)

 Oburunbebe stick/banga stick 

 Salt to taste