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King Prawn Banga

Also known as King Prawn Banga (Delta Premium Seafood)

King Prawn Banga is a premium Delta State dish that elevates the beloved Banga Soup concept by using large, sweet king prawns as the primary and most prominent protein. The extraordinary natural sweetness of king prawns combines with the deep, spiced palm nut cream of Banga Soup and the distinctive Delta spices to create a dish of remarkable luxury and complexity.

King Prawn Banga, Nigerian cooking

Ingredients

  • a big piece of large king prawns, peeled and deveined (tails on for presentation)
  • Thick palm nut cream from fresh palm nuts OR 1 large tin palm nut extract
  • 2 big handfuls of dried prawns — for base depth
  • 3 big handfuls of ground crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 pieces of oburunbebe stick
  • 2 big handfuls of dried atama leaves, crumbled
  • 1 teaspoon of ground ehuru
  • A small handful of uziza leaves, shredded
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Infusing the Spices. Pour palm cream into a wide pot. Add oburunbebe sticks, crumbled atama leaves and ground ehuru. Bring to a boil and simmer for 10 minutes to deeply infuse the Delta spices.

  2. 02

    Building the Banga Base. Add blended Atarodo, sliced onion, dried prawns, ground crayfish, seasoning cubes and salt. Stir well. Simmer for 10 more minutes.

  3. 03

    Adding King Prawns. Add the fresh king prawns to the simmering Banga base. Cook for just 6 to 8 minutes until the prawns are pink, curled and cooked through. Do not overcook.

  4. 04

    Finishing. Add uziza leaves. Remove oburunbebe sticks. Taste and adjust. The sauce should be brilliantly orange, deeply aromatic and the king prawns should be perfectly tender.

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