Palm fruit juice soup is popular in the south-south region of Nigeria but this is Edo and Delta state style. The methods of preparation, herbs and spices differ from other states. Its exotic spices add a peculiar taste and aroma to the entire experience. It is best served with starch

Ingredients

• 600ml Palm Fruit juice
• 800g Fresh Fish/ Chicken/ Beef/ Goatmeat
• Spices for Banga: Bele tete, Ataiko
• 1 onion bulb, finely blended
• Pepper to taste
• 2 seasoning cubes
• Salt to taste
• 1/2 cup bitterleaf
• 5 pieces of snails (optional)
• 300g softened stockfish
• 300g smoked dryfish
• 300g kpomo (optional)
• 1 cup of starch mix (for one person)
• 1/2 tsp of palm oil to tint the starch

Directions -Soup

• Cook the palm fruit juice, salt and the meat, allow to boil for about 20mins
• Grind the seeds of the Banga spices
• Add all the spices and the perewinkle
• Add your stockfish, kpomo and dryfish
• Add the snails, pepper, onions, seasoning cubes, salt, bitterleaf and crayfish
• Cook for 20mins
• Serve with your desired swallow

Directions for Starch

• Dissolve the Starch paste in water until it is slightly runny and does not stick to the bottom of the pan
• Add the palm oil to tint the white liquid
• Place on heat and keep stirring.
• Do not allow it to settle
• The mixture will come together quickly as you stir until it forms a thick but jellylike solid
• Add a tbsp of water and cover the pot, allowing it cook for about 30 seconds
• Wet your spatula and your plate and with the help of the spatula, turn the cooked starch into the plate
• Serve with your Banga soup