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Palm nut soup is a soup made from palm fruit and it is common in the Ghanaian and Demographics of Ivory Coast, Ivorian community. It originated from Akan people, Akan tribe in Ashanti Region, Ghana. Palm nut soup has become a continental soup. In the Akan language, Akan language (the native language of the Akan people, Akan people of Ghana), Abenkwan translates to “palm nut soup”, it is an indigenous dish made and enjoyed by the different regions of Ghana for years. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful, marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Ghanaian and other West African cuisine. This palm nut soup is called by various names in the geographical area.
is a type of palm fruit soup from Southern (the Niger Delta) Nigeria, particularly the Urhobo people, Urhobo ethnic group. This cuisine is quite different from , a variant found in Igbo culture. The Bini people, Binis have a soup from palm fruits similar to in ingredients and manner of preparation.
In Nigeria, the delicacy is used to accompany other dishes such as Starch (''Usi'') for the Urhobo people, Urhobo people of Delta State, Nigeria, Banku (dish), banku for Ghana. The Igbo people have the stew and soup varieties made from palm fruits. Ofe akwu is the stew variety usually taken with rice while the palm fruit extract is used especially in Anambra region of Igbo land to prepare Oha and Onugbu soup accompanied with moulding foods (popularly known as 'swallow') e.g. pounded cassava (utara/akpu), corn/cassava flour (nni oka). The palm fruit is notably important to the Igbo people.
The palm fruit is often harvested from locally grown palm fruit trees, after which it is thoroughly washed, boiled and mashed for the extraction of its oil which is the main ingredient in the preparation of the Banga soup.
Banga soup is flavored with , aidan fruit, rohojie, Banga spice leaves called Obenetietien (scent or bitter leaves can be substituted), a stick of oburunbebe, finely chopped onion, ground crayfish, chili pepper or scotch bonnet, and salt. The soup sometimes eaten with a Taro, cocoyam (taro) pudding called ''kwacoco''. Banga Soup is mostly prepared using fresh catfish (fresh fish Banga soup) dried/smoked fish or meat.
The soup can also make a delicious dish with the addition of Okra vegetable.
Amiedi, also known as banga soup, is a soup eaten by the Urhobo people of Southern Nigeria Protectorate, Southern Nigeria. It is made by extracting the liquid of palm kernels. Thereafter, other ingredients like crayfish, meat, fish, pepper and cow tripe are added. It is eaten with eba or usi (starch). (''Elaeis guineensis'') extract.Nutritional compositions and antioxidant properties of typical Urhobo Nigerian soups
by Nyerhovwo J Tonukari, Oghenetega J Avwioroko, Guanah Seitonkumoh, Chinoye C Enuma, Samson O Sakpa, Linda Eraga, Theresa Ezedom, Ufuoma Edema, Enovwo Odiyoma, Akpovwehwee A Anigboro Vol 8, No 2 2013 Nigerian Journal of Technological Research
Palm nut soup with fish.jpg, Palm nut soup with fish
Palm nut soup.jpg, Palm nut soup
Akan Ghanaian Palm Nut Soup.jpg, Akan Ghanaian palm nut soup
Palm nut soup close up.jpg, Palm nut soup close up
Palm nut soup on fire.jpg, Palm nut soup on fire
Fufu with palm nut soup, snail and tilapia.JPG, Fufu with palm nut soup, snail and tilapia
Palm nut soup recipePalm Nut SoupVideo: How to make Palmnut Soup (GH)
{{Soups Fruit soups Cameroonian cuisine Ghanaian cuisine Nigerian soups
Palm nut soup is a soup made from palm fruit and it is common in the Ghanaian and Demographics of Ivory Coast, Ivorian community. It originated from Akan people, Akan tribe in Ashanti Region, Ghana. Palm nut soup has become a continental soup. In the Akan language, Akan language (the native language of the Akan people, Akan people of Ghana), Abenkwan translates to “palm nut soup”, it is an indigenous dish made and enjoyed by the different regions of Ghana for years. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful, marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Ghanaian and other West African cuisine. This palm nut soup is called by various names in the geographical area.
By region
Cameroon
soup is a palm fruit soup in Cameroonian cuisine and West African cuisine. It is often served with kwacoco. The soup is Cameroon's version of the West African Banga (soup), banga, a palm fruit soup eaten in areas including parts of Nigeria. In Cameroon is made using fresh palm nuts. Outside the area canned nuts can be used.Nigeria
is a type of palm fruit soup from Southern (the Niger Delta) Nigeria, particularly the Urhobo people, Urhobo ethnic group. This cuisine is quite different from , a variant found in Igbo culture. The Bini people, Binis have a soup from palm fruits similar to in ingredients and manner of preparation.
In Nigeria, the delicacy is used to accompany other dishes such as Starch (''Usi'') for the Urhobo people, Urhobo people of Delta State, Nigeria, Banku (dish), banku for Ghana. The Igbo people have the stew and soup varieties made from palm fruits. Ofe akwu is the stew variety usually taken with rice while the palm fruit extract is used especially in Anambra region of Igbo land to prepare Oha and Onugbu soup accompanied with moulding foods (popularly known as 'swallow') e.g. pounded cassava (utara/akpu), corn/cassava flour (nni oka). The palm fruit is notably important to the Igbo people.
The palm fruit is often harvested from locally grown palm fruit trees, after which it is thoroughly washed, boiled and mashed for the extraction of its oil which is the main ingredient in the preparation of the Banga soup.
Banga soup is flavored with , aidan fruit, rohojie, Banga spice leaves called Obenetietien (scent or bitter leaves can be substituted), a stick of oburunbebe, finely chopped onion, ground crayfish, chili pepper or scotch bonnet, and salt. The soup sometimes eaten with a Taro, cocoyam (taro) pudding called ''kwacoco''. Banga Soup is mostly prepared using fresh catfish (fresh fish Banga soup) dried/smoked fish or meat.
The soup can also make a delicious dish with the addition of Okra vegetable.
Amiedi, also known as banga soup, is a soup eaten by the Urhobo people of Southern Nigeria Protectorate, Southern Nigeria. It is made by extracting the liquid of palm kernels. Thereafter, other ingredients like crayfish, meat, fish, pepper and cow tripe are added. It is eaten with eba or usi (starch). (''Elaeis guineensis'') extract.by Nyerhovwo J Tonukari, Oghenetega J Avwioroko, Guanah Seitonkumoh, Chinoye C Enuma, Samson O Sakpa, Linda Eraga, Theresa Ezedom, Ufuoma Edema, Enovwo Odiyoma, Akpovwehwee A Anigboro Vol 8, No 2 2013 Nigerian Journal of Technological Research
Gallery
See also
* Groundnut soup * Kpekpele * List of soupsReferences
External links
Palm nut soup recipe
{{Soups Fruit soups Cameroonian cuisine Ghanaian cuisine Nigerian soups