Amiedi – Banga Soup [Urhobo Recipes]

Amiedi - Banga Soup

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.

INGREDIENTS

  • Palm Fruits (Fresh or Canned)
  • Beef
  • Fresh Fish
  • Vegetable: Scent leaves for Obenetientioghwo
  • Dried or fresh bitter leaves
  • Ground Irhoghojde
  • Onions
  • Irie
  • Crayfish
  • Pepper
  • Salt to taste

PREPARATION METHOD

  • 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.

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