3 different kinds of palm nut soup in Nigeria

Here are three different kinds of palm nut soup commonly found in Nigeria:

Popular with the Urhobos and other tribes in the Niger Delta region, Banga soup is made by boiling and pounding fresh palm fruits to extract palm oil.

The extracted oil is then cooked with various types of meat such as beef, goat meat, or fish, along with traditional spices and seasonings like crayfish, peppers, onions, and local herbs. Vegetables like bitter leaves or scent leaves may also be added.

Banga soup is often enjoyed with different kinds of swallows like starch, pounded yam, or eba (garri).

 Atama soup is another variation of the Nigerian Palm nut soup which is popular in Cross River and Akwa Ibom States. This palm nut soup features a unique blend of palm fruit extract and Atama leaves.

The palm fruits are processed to extract the oil, which is then cooked with an assortment of meats, seafood like crayfish and periwinkles, and traditional spices.

Atama leaves, which have a slightly bitter taste, are added to enhance the flavour. Atama soup is typically served with pounded yam, fufu, or eba.

Ofe Akwu is another palm nut soup native to the Niger Delta and the South Eastern parts of Nigeria. While Ofe Akwu has a similar preparation process as the above two soups, the major difference is the addition of tomatoes and onions and it is most times eaten with white rice or swallow.

Which of these variations of palm nut soup do you prefer?