Hello everyone, welcome to cookwithkemi blog post once again. I’m always glad to catch you on the pages of my blog post. Your shares, likes, comment on the blog and WhatsApp keeps me going and fired up. Lol! Many of you have contacted me through the WhatsApp icon blinking on the right side of this page, asking questions on food, giving food suggestions on what they will like to see on the blog and even ordering from our kitchen. So, I am using my post today to say a ‘thank you’ to you all. What I am making today is what I call Banga okra soup combo
My recipe today is derived from a cookbook, which is a record of a past cooking completion in the early ’80s
As a foodie, I do not allow new intriguing recipes to pass me by without giving it a try. Of course, I had made Banga soup a couple of times now, owing to the fact that my little 2-year-old love the soup. In her own words ‘ mummy, this is sweet oo’. So it has become a bit of a regular, in my home. Hitting on this recipe gave me the avenue to add a bit of potassium to the preferred Banga soup. Okra seed is rich in potassium and the addition of it in this Banga okra soup takes it up a notch.
Today will be my first of adding the okro, and with my available ingredient I whipped up something for the family to ravish. Of course, I had my palm nut fruit handy and ‘poms’, leftover smoked fish (that I used for my ayamase sauce order from yesterday), crayfish and my go-to pepper soup spice which is a ‘special cookwithkemi combo’. what else? I went straight to the kitchen and this was what I came out with.
So let us get cooking…
Ingredients of my Banga okra soup combo
- 5 cups of fresh palm fruit / 400g of canned palm nut extract
- Stockfish 2-3 pieces
- 1 big smoked fish
- Chopped okro
- 1 tablespoon of pepper soup spices, cookwithkemi special spice
- 1 oburunbebe stick ( Banga stick)
- 2 ata rodo [ habanero/scotch bonnet
- Salt to taste
- Seasoning cubes
- 1 tablespoon of Dried bitter leaf/ efirin –basil leaves
- I am extracting the juice from the scratch simply because I am a native gal(smile) and my Igbo’ woman told me its not the same thing, the canned and the original home extract. So if you are reading this and you have tried the two methods, canned and fresh extract, do leave your comment on this post so we can all gain from you
- Note… I guess I’ll be using the canned extract in my next recipe just to “taste the two worlds”. Lol…
- This Banga soup okra combo is similar to the way you cook your Banga soup with just a little ‘swag’
- Extract the palm nut juice, place it on heat and allow to cook for about 15 minutes
- Add the Banga stick, diced ponmo at this point or if you are using any other cooked meat, add also
- Next, add the pepper soup spice, smoked fish, ground crayfish, stockfish to the pot and allow all the flavours to develop. This will take about 5 minutes. By now the soup will have reduced to a reasonable size /thicken up.
- Then add the chopped okro and pepper to the pot. Stir, taste, add a little salt and seasoning and allow cooking for 2-3 minutes
- Lastly, add the fresh scent leaves or dry basil leaves
- Allow simmering for the next 2-3 minutes and it’s done
- Serve with any swallow!
You will thank me for this soup and also understand why my little one always says ‘ mummy, this is sweet oo’. You will also finish your pot of soup in one day.