Palm nut soup

Palm nut soup, known as abenkwan in Ghana and by various names such as banga soup, ofe akwu, oghwo amiedi, or izuwo ibiedi in Nigeria, is a cherished staple in African cuisine. In Nigeria, banga soup originates from the Niger Delta region and holds a special place among the Urhobo ethnic group. It is distinct from ofe akwu, a similar dish favored by the Igbo people.

Crafting banga soup involves a rich assortment of ingredients, including beletete, aidan fruit, rohojie, Banga spice leaves, oburunbebe, onion, crayfish, chili pepper, and salt. This flavorful soup is typically served with cocoyam pudding, known as kwacoco. It may also feature fresh catfish, dried or smoked fish, or a variety of meats. Some versions even incorporate okra for an additional layer of taste and texture.

Traditionally, the Urhobo people enjoy banga soup with a yellow starchy paste called usi, while others might prefer it with eba. This dish transcends being just a meal; it is a cultural experience, often complemented with other traditional sides such as fufu, banku, or rice. Whether you encounter it in Ghana or Nigeria, palm nut soup offers a flavorful journey into African culinary traditions.