Dooney’s Kitchen is 1. Phew, I can’t believe I just wrote those words. It does feel like forever and I am truly grateful for the experience. What I started with so much trepidation has brought me so much joy, I can’t believe that little old me has accomplished this. Seeing the news that Lupita Nyong’o won the Oscar this morning is so poignant, especially as this time last year, on this very date Dooney’s Kitchen was born. The part of her speech that resonated with me was, “no matter where you are from, your dreams are valid”. A young girl from Kenya, born the same year as I was, had a dream worked towards that dream and today she has achieved International success and recognition. When fate smiles on you, when He blesses you in the way Only He can, when it is your turn to shine, there is no stopping it. Her story is so inspiring, I have found myself repeating so many times today, Dunni your dreams are valid. It doesn’t matter if at the moment Nigerian food is not seen as anything to be reckoned with, you are putting in the work and He will reward you in the way only He can. Your dreams are valid. You are going to be the next Lupita, making waves, inspiring a generation through food and letting people in Nigeria and the African continent realise that there is greatness within what we can produce, that no one else can produce – our food. Today Kenya is on the map in such an amazing way, I pray that the special brand of Lupita magic, the Lupita fairy dust sprinkles my way.
It just so happens that Nigeria makes up one of the MINT countries. If you haven’t heard of the MINT countries yet, you need to read up on it. We represent the ‘N’. Growth is coming, the world is watching and waiting. Food is an integral part of us as a people, and we have to be ready to showcase that. Investors are coming, some are already there, we should not elevate Western food over ours, in a bit to be fake and appear posh and sophisticated. It is already happening and it makes me angry, to be honest. You see pictures of food served at events in Lagos, menus in “fancy” restaurants in capital cities and you wonder what happened to local, home grown cuisine. You can’t beat an “oyinbo” man at his own game. Lose your identity, and no one will find it for you. Lupita is a shining example of how being yourself, makes you stand out.
No more lumping all we produce as African food. No such thing exists. I read a comment on Bella Naija by some ‘Jane Public’ and it was so profound, I have to copy and paste it here because it is what a lot of us are guilty of.
You hear words like African food. That term gets my blood boiling. Even food bloggers use that word. There is nothing like “African food”. Be specific. Afro-politan, Afro-centric, Afro, this, Afro that. Why won’t they think we are all the same thing? Have you heard the term European food before? You hear British food, French Food, Italian Food, Spanish food, Mexican food, Indian food, Thai food, Chinese food, Mediterranean cuisine, hardly do you hear the term European food, Asian food, because IT DOESN’T EXIST. Europeans and Asians differentiate themselves and woe betide you tar them with the same brush, but we, nooooooo, we loves it. African food. What does that mean? Mschew. Is Nigerian food the same as Ethiopian food? Or Ugandan food?
Thankfully, I have always referred to our food with its proper label, Nigerian food. Afro nothing, has never had a place on this blog, and I implore all of us to do the same. We are so migratory as a people, it is time we distinguish ourselves and our food for what it is. We should speak well of our food and properly tag it for what it is, Nigerian food. Our food is not healthy, yeah right. I tell people, in many ways than one, I should be the poster child for Nigerian food because it constitutes probably 95% of my diet. Yes, I also have my genes to be thanful for, but my diet also plays into why I have maintained my wieght. Moderation, changing cooking styles, methods, use of ingredients, what volumes of what you consume, and our food is organic to boot, what else do we need?
One of such gloriousness that truly showcases our local produce is Banga soup. This is a powerhouse across the Niger Delta, it should be an institution of its own. The last Palm fruit soup recipe I posted, is more the Efik version called Abak Atama Soup (recipe HERE) due to the ingredients used. I wasn’t feeling too well this past weekend and missing my father so much, because he always knew what to say or do to make me feel better. With my body not co-operating with me, I dragged myself to the kitchen to cook his favourite meal. Starch and Banga soup, and it really did help me feel better. The energy and zeal I got from making it, kicked up a cooking super storm, like I have never seen before. I cooked a total of 9 soups this weekend spanning across the Niger Delta region, so be ready for a bumper season this March. Yes, I have been baking more and posting some not so 9ja centric recipes, but I am back people. Like seriously back. My kitchen is buzzing and buzzing. Today I am bringing you Banga Soup as it is called in Delta State.
You will need
Palm fruit or Palm nut extract
Ata rodo – scotch bonnet/habanero pepper
Oburunbebe stick
Dried bitter leaves
Dry red shrimps
Fresh shrimps
Periwnkles
Tilapia – any fresh fish will do
Powdered Banga spices – Rogojie, Tyko
Obunrubebe stick – some I know by name. There are lots more blended into the spice powder
Stockfish or smoked fish
Traditionally Banga soup is made with fresh in several varieties. Fresh, smoked, shell fish etc. Yes, you can make it with meat, but it truly is not the same. The flavour of fish is so tender and delicate, matching the delicate taste of the palm fruit. If you will use Meat, Bush meat is best. I remember the joints, shortly off the express way my father stopped at in Ugheli, Delta State. Those women would serve hot steaming bowls of Starch and banga soup with fresh fish. I still remember till this day, how amazing that food was. I hope, I did it justice.
How To
1. You need the palm fruit extract. Now, you can do this one of tw ways. From scratch which involves boiling the palm fruits, till they soften, and then pounding in a mortar, to extract the juice. After which you add hot water, squeeze the chaff to extract more liquid and then discard. Or you can simply cheat and buy the extract in a can.
2. If you are using the canned version, it comes quite thick, so you need to dilute it with hot water, to make it more fluid, and more like the consistency you would achieve if you were making it from scratch. Dooney’s Kitchen tip: you need it to be fluid, but not so fluid it becomes translucent
3. Then you add the smoked fish varieties, and let them boil till they soften, and you can taste their flavour in the palm fruit extract. I used stockfish and dry red prawns. Notice, that I did not use crayfish. I don’t use crayfish when I cook with fresh fish or shellfish. Its flavour, though amazing is way too strong, it dominates the flavour profile.
4. Add fresh pepper. As much as you can tolerate. Also let this boil. Ata rodo, particularly has its own flavour. Many of us don’t realise that it does. In soups like Banga, you notice that flavour.
5. Add the banga spices in tablespoonfuls until you get the intensity that you want. I used 3 tablespoonfuls for this deep saucepan. Dooney’s Kitchen Tip: i started with 2, and then proceeded to adding one more, to get a kick. Mind you, you really don’t want to use too much or it will taste bitter. Don’t just pour in the spices at once. Start with one or two tablespoons and work your way from there. I also added the oburunbebe stick for added flavour. This is something I observed my grandma do. Just the way the Efik people would add the Uyaya pod. If you don’t have the obunrunbebe stick, that’s fine. It has been blended with the powdery banga spices, so you are covered.
6. Stir and let it boil, till you can smell and also taste the spices in the palm fruit extract.
7. At this point, add the seasoning cubes and salt. Season to the point you will not need to anymore, because once the fish and shelled fish go in, it is not advisable to re-season again.
8. One thing you will notice is that after the banga spices go in, the palm fruit extract thickens. This always happens. If it doesn’t in a few minutes, it means you added too much hot water from the start. One signature thing with the spices is also that they introduces black spots into the soup. This is the signature of those spices, just as using vanilla pod add black spots to whatever it is added to. See the black spots in the picture below.
9. Once it has thickened a bit, then you add the fresh fish, the fresh prawns and periwinkles still in their shell.
immediately they go in, lower the heat and cover the pot. Dooney’s Kitchen tip: it is essential that you lower the heat, because high heat destroys the flavour of fresh fish and seafood, especially when you are cooking them in a large broth. If you’ve always been cooking your fish on high heat, try my method and taste the difference.
10. Once the fish has cooked, the last ingredient to be added is dried bitter leaf. The urhobos use the Obeletientien leaf, but other parts of Delta use dried bitter leaf. My grandma definitely did. Blend the dried leaves in a mill till it becomes powdery.
sprinkle the powder unto the soup. Roughly about a tablespoon or slightly more. You just want a slightly bitter twinge, so don’t over load it.
11. Still with the heat on low, simply let the soup cook until oil starts to float to the surface. This is essential. If you serve my grandma Banga soup without her seeing the oil on top, she would send you right back to the kitchen, with stern words and that woman had a mouth on her. Lol
Once this happens, your Banga Soup is done, and ready to be served. How beautiful does that look. How much does 9ja food really rock?
As for the Oburunbebe stick, it still has enough flavour in it for 2 or 3 more soups. So, don’t throw it away. Rinse it off and freeze. It is better to freeze than leaving it in your spice cupboard, to prevent it from growing mould.
Dish your Banga soup and serve hot.
Deltans will tell you that, there is no better pairing with Banga Soup than Starch and I so agree
I will be posting a tutorial on how to make Starch, so be on the lookout for that.
One more thing. To celebrate one year of you being on the journey with me, I am going to be giving away a Kitchen Gadget. Think Pounded Yam, that is all I am going to say for now. I’m afraid, it won’t be a game of luck, some effort on your part will be involved, and the most worthy contributor will win. So, get ready.
Nnedi says
March 11, 2014 at 3:00 pmDear Dooney,
Oh oohhh, it sounds like a letter already! Oh well. I always love to ghost around all manner of social media, but I am forced to actively participate here.
I love to cook and I think I am a passably good one. I must confess that you are challenging me to come out of my shell and do what I was born to do!
I have tried 3 of your recipes and I am an absolute fan of yours. In fact, I stalk your site.
Well done girl and keep making the magic you were created to make.
One tiny request though, can you please make and post recipes for coconut rice?
Thank you.
dooneyrooney says
March 11, 2014 at 11:03 pmThank you Nnedi. Here is my recipe for Coconut rice: http://www.dooneyskitchen.com/2013/07/09/coconut-rice-a-taste-of-thailand/
Blessing says
March 14, 2014 at 12:03 pmWell done again Dunni my love. It’s been long I had banga soup and this brings back memories. My mum is Urhobo. She never made starch though. I don’t like bitterleaf, I think the stress of washing bitterleaf while growing up has put me off it. I remember my mum used to use waterleaf for Banga. I think you should try that sometime.
dooneyrooney says
March 14, 2014 at 12:51 pmI don’t like bitterleaf too, in fact, I prefer the Atama leaf that the Efik use, but for this soup, I wanted to go indigenous Delta. Thank you for the water leaf tip, I will be trying it out sometime
Abisola Victoria says
March 14, 2014 at 3:35 pmDunni I must say a big thank you. You have been my inspiration, cooking is my passion and my luv for nigerian delicacies cannot be expressed with words. Thank you for all the tutorials, I have big dreams as regards to cooking, still taking baby steps in ensuring my dreams remain valid. You have really exposed me to diverse cultural star dishes. I feel like I’m in a cooking school but you have made your knowledge of food free for all to learn and for this I’m certain God with surely reward you not only in heaven but abundantly here on earth. I read through your recipes and cooking process smiling cuz you make it so interesting with you good sense of humour. Once again God bless you muchos muchos and make you bigger and better each passing day. I see you as a mentor.
dooneyrooney says
March 14, 2014 at 5:39 pmaaaaaaaw, thank you so much Victoria. Amen ot your prayers. From your fingers to God’s ears. Thank you. I pray your dreams with cooking come true. Just take the first step
Nike says
March 19, 2014 at 4:55 pmDooney! I get lost in your stories that I actually forget what I was looking for( recipe) I totally feel the same way you feel about Nigerian food. I stay in swansea and you can count the numbers of Nigerians there but I cater for events especially for organisation and I make Nigerian food in a mild and different way. I think our problem is presentation and cooking the food to suit non Nigerians. I made beans for an organisation last week and they simply loved it even though they wanted something for vegetarians.
dooneyrooney says
March 19, 2014 at 6:01 pmThank you Nike, happy to see that you are promoting Nigerian food outside the Nigerian community.
Toyin says
March 29, 2014 at 12:22 pmHow do make starch pls
dooneyrooney says
March 29, 2014 at 3:54 pmHi Toyin, here you go: http://www.dooneyskitchen.com/2014/03/10/5952/
ashley says
April 13, 2014 at 5:58 pmHi any idea where to get oburunbebe stick in London? I was at peckham yesterday,I couldn’t get it. I really need to make this banga soup. thanks
dooneyrooney says
April 13, 2014 at 6:57 pmHmmmmmmmn, ashley, I heard there is an Urhobo woman near Deptford High street who sells all these things. I haven’t checked to verify where. If this is your real email address, once I verify, I would let you know, otherwise just cook the banga soup for now without it
Xty says
May 5, 2014 at 11:27 pmDunni eh, where will omoluabi get banga spices n kinikan stick plus Palm extract in Obama’s land? Biko
dooneyrooney says
May 7, 2014 at 10:13 amLol. Hi Xty, Omoluabi can get banga spices in Nigerian food stores, especially if you live in a very culturally diverse area with a range of 9ja food stores. As for the stick, that one might prove difficult o. I myself have never found it in the UK, I brought mine from Lagos.
Xty says
May 7, 2014 at 5:30 pmTainkinyuh o *in Jenifa’s voice*
Virginia is super dry tho. Jux abt 2 african stores in my hood. Amma look out for them all when I gorru Maryland
dooneyrooney says
May 7, 2014 at 7:16 pmHahahahahahaha. Ok, then. All the best with your search
ibukun says
May 30, 2014 at 7:07 pmJust tried it nw……..awesome and yes Dooney, I had palm oil on top wen I finished **lol**
dooneyrooney says
June 2, 2014 at 2:01 pmSCORE!!!!. The palm oil on top just means you have now become a pro. Well done
neneh says
June 24, 2014 at 9:06 amYou have definetely helped me in my kitchen and my marriage, my elder sister begs me to cook soups for her and her family. As for my husband hmmmmm I see how he licks his fingers these days am just smiling with corner eyes and thanking Dunni….. Love u gal My nsala soup was da bomb!!!! Wink wink
dooneyrooney says
June 24, 2014 at 12:38 pmAaaaaaw, hugs neneh. You are welcome
Rachael says
August 27, 2014 at 8:45 amHi Dooney, can I use meat instead of fish? If yes, what kind?
dooneyrooney says
August 28, 2014 at 3:19 pmGoat meat preferably Rachel
Ujay says
September 1, 2014 at 11:46 pmDunni dearest!!! Just finished my pot of spicy banga..my waist is on fire but am loving it.Put in goat meat,shaki and titus..also didn’t have banga spice so i substituted ppsoup spice n dawa dawa…came out great if i may say so myself.i will hunt down banga spice n make another but for now, am pleased as punch! Thank you!
dooneyrooney says
September 4, 2014 at 9:20 pmGoat meat and Banga. Wicked combination. Happy to read it turned out well
Amaka Ngenegbo says
October 29, 2014 at 1:52 pmHello dear, I’m a first time visitor here and I must confess that u are really doing a great job. I once ate banga soup that was prepared with little okro added to it. And again, my auntie once use egusi to ‘thicken’ her banga soup! She’s urhobo by the way. Is that another method, or just her style.?
dooneyrooney says
October 30, 2014 at 12:19 amHmmmmn, Banga with a little Okro, that is veeeeeeery interesting. I think it was her style o, but I would looooooove to try that out
laraba says
October 18, 2014 at 10:37 amWow this is mouth watering n I’m so proud to be a Nigerian! I’m going to cook banga soup for the very first time this afternoon following your reciepe! uu rock
Purple berry says
October 19, 2014 at 4:50 pmThank you so much…I tried both your shawarma recipe and this bangs recipe today and it was great. The shawarma was on point, hubby wanted more…I didn’t have bitter leaves for the bangs but I made it anyway and liked it. Will try it bitter leaves next time. Thanks ma’am
Trixxx... says
October 23, 2014 at 12:35 pmHi Dunni,
I love your blog and missing you seriously. I just had to comment even though i have made the soup three times. I have never made banga in my life and I was excited when i saw it on your blob. It was simply delicious and my husband now has two favourite soup Banga and Ofe Onugbu.
Please come back.
dooneyrooney says
October 30, 2014 at 1:13 amOh, I haven’t left, I swear. My new blog design has taken way longer than planned. Hopefully you would see a new Dooney’s Kitchen in two weeks or under
imomoh V. says
November 3, 2014 at 5:24 pmnice one dooney, I rili love d step of ur banga soup so simple and easy. kip it up. may the Lord back u up wt ur drms. I wil try it. can I use kote ortitus fish for it if I don’t av moni for fresh fish?
dooneyrooney says
November 3, 2014 at 5:28 pmHi, yes you can
Helen says
November 21, 2014 at 10:23 amThank you for teaching me how to make banga soup. I can not get oburunbebe here in euro. can i use pepper soup spice?my husband is from Urhobo..
dooneyrooney says
November 21, 2014 at 10:59 amHi Helen, if you have the powdered banga spices, chances are that oburunbebe was blended into it, so don’t worry. Peppersoup spices will just alter the taste and your Urhobo hubby may not like the taste. I hope that helps
leah mark mamman says
March 12, 2015 at 9:37 pmhello dooney amazing job you have been doing i tasted bang soup in my uncle”s house and i have since then been a fan of it the only thing is the cook used beef not fish and i can’t remember seeing periwinkle well i want to try this for myself now but you see i am a northern so all the spices you call are strange to me lol and am a student in coventry so please any idea where i can get this stuff
dooneyrooney says
March 12, 2015 at 9:50 pmHi, I can only recommend Manchester. Will that help
Ijeoma Williams says
July 28, 2015 at 2:04 pmCongrats Donnie dear…d sky is jst ur starting point,bigger n greater u i pray…
Olabisi Toke says
August 24, 2015 at 3:02 pmBabe… abeg how the periwinkle wan come out? U no knw say dem dey commot the nyash?
dooneyrooney says
August 27, 2015 at 11:58 amyou whack the tip with a small knife and it will break off, allowing you to suck it out
Temi says
November 25, 2015 at 3:43 pmThanks for this recipe! I will definitely be trying it out. I just got married, i am yoruba but my husband is Itsekiri from Delta and I would love to surprise him with Banga soup before the end of the year. Quick question, Step 9, for the fish that you put in, do you cook it prior to putting it in the soup or do you wash the fish and put it in the soup to cook?
Fati Binta says
December 30, 2015 at 1:03 pmI have tried your bitterleaf soup, ogbono and now just finished making banga. And all came out great. Thanks to my friend Janet who introduced this blog to me. Well done.