On a good day, there is nothing quite like Amiedi, commonly known as Banga Soup. This is a highly versatile soup with quite lot of variations. You can choose fresh fish and use some of the fresh fish spices like Iroghodje and Obenetientioghwo; but you can also exclude all these ingredients and go for others, the combinations are vast.
Amiedi goes down very well with a variety of complements, the main one being garri; others include starch, pounded yam, semo, maize meal, amongst others.
- Palm Fruits (Fresh or Canned)
- Fresh Fish
- Vegetable: Scent leaves for Obenetientioghwo
- Dried or fresh bitter leaves
- Ground Irhoghojde
- Salt to taste
- Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
- If using beef, boil in water with onions and cubes till done.
- Add the palm fruit and bring to boil till you notice palm oil at the surface.
- Add pepper, bitter leaf and leave to boil
- Add the fresh fish and reduce the heat
- Add the scent leaves all other spices, add salt to taste.
- Cook till the soup has thickened to the consistency you like for your soup.
- Add onions and burnt Irie and leave to simmer for about 2 mins.
- The Banga Soup is done and ready to be served.