Let me take you on a culinary trip to the Niger Delta with our sensational Banga Soup.

It's not just a soup; it's a celebration of the rich Urhobo heritage, cherished by the Itshekiris and savoured by many in Nigeria.

This isn't your everyday soup; it's a cultural masterpiece, packed with an assortment of meat, fish, and exotic spice flavourings, all beautifully rounded off with a hint of "beletete" for that extra oomph.

The journey of our Banga Soup begins with palm juice, bubbling away as it reduces, releasing its rich, creamy essence.

Into this, we stir in the Banga Stick, a magic wand that transforms the soup with its distinct flavour.

The meats in our soup – a hearty mix of beef, ponmo, and shaki – are tenderly boiled in seasoned stock, laying the foundation of this flavour-packed delight.

As we let the palm fruit extract meld with the meat's broth, a beautiful transformation begins.

The soup begins to thicken, and a glistening layer of oil dances on the surface, signalling the perfect time to add our special blend of scotch bonnet, crayfish, and onion.

This is where the magic happens – the mixture simmers and sings, infusing the soup with a depth of flavour that's simply out of this world.

Our Banga spices, including the star players – Irugege (Ruguje) and Ataiko – are freshly ground and blended to a fine powder, then lovingly stirred into the soup.

These spices are the soul of Banga Soup, imbuing it with an aroma so rich and inviting, that you'll be drawn to the kitchen by your nose!

We gently introduce fresh catfish, dried fish (deboned, of course), and an assortment of meats into this bubbling pot of goodness.

And just when you think it couldn't get any better, we sprinkle in some beletete leaves, adding a final flourish to this spectacular dish.

So, when you dip into our Banga Soup, get ready for a flavour that’s so refined and exquisite, you'll jokingly say, "This soup go Harvard I dey tell you”.

How to eat

Banga Soup, in its glorious thickness, is traditionally served with starch (Usi), but it's equally delectable with pounded yam, amala, or semolina.

Imagine being served a steaming bowl of Banga Soup in a native clay pot (Evwere), thickening further as it heats, offering a truly authentic Delta-style dining experience.

Every bubble and simmer of this soup deepens the flavour.

If you're lucky, you might even find a piece of fish head in your serving – a prized morsel that the aunties are first to grab.

And let's not forget the Oburunbebe stick, akin to liquorice, which subtly enhances the soup's character.

Trust us, after a spoonful of this, you'll understand why Banga Soup holds a special place in the hearts (and stomachs) of many.

It's not just a meal; it's a delightful journey through the tastes and aromas of the Niger Delta.