Palm nut soup

The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.

[6] Banga is a type of palm fruit soup from Southern (the Niger Delta) Nigeria, particularly the Urhobo ethnic group.

Ofe akwu is the stew variety usually eaten with rice while the palm fruit extract is used especially in Anambra state to prepare oha and onugbu soup accompanied with moulding foods (popularly known as 'swallow'), such as pounded cassava (utara/akpu) and corn/cassava flour (nni oka).

Banga soup is flavored with beletete, aidan fruit, rohojie, 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.

[11] The soup is eaten with starch made with cassava and palm oil or rice in southern parts of Nigeria.