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Banga, also known as Oghwo amiedi in Urhobo language and izuwo ibiedi in Isoko language, is a type of palm fruit soup from Southern ''the Niger Delta'' Nigeria particularly the Urhobo ethnic group. This cuisine is quite different from "Ofe Aku" which is a variant found in Igbo culture. The Binis have a soup from palm fruits similar to "Ofe Aku" in ingredients and manner of preparation. Banga Soup is flavored with Beletete, 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.〔( How to make Banga Soup : Efik Banga Soup ) by Nky Lily Lete April 2013 Nigerian Food TV〕 The soup is sometimes eaten with a 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 wonderfully delicious dish when made with the addition of Okra and best served with eba/ garri. However Banga soup is ceremonially and most preferably eaten with a yellow thick starchy paste from cassava starch called "Usi" by the Urhobos as well as their Isoko and Okpe kinsmen. Non Urhobos prefer using Eba because eating "Oghwo" with "Usi" is an indigenous craft(cutting starch with the fingers requires learning; unlike for eba). ==See also== * List of soups 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Banga (soup)」の詳細全文を読む スポンサード リンク
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