Background Information on Palm Fruit/Nut Soup

Palm fruit/nut soup has been identified as another very popular Nigerian soup (Sisi;

1q) and it is even notable in the African continent (Don; 9ja; Nig.; 1q). This soup is very popular in Nigeria because it is one soup that truly showcases one of Africa’s local produce – palm fruit (9ja). The palm nut tree has been described as “the ever-giving tree” as all of its parts from the bark, to the leaves, to the nuts (which are called kernel/palm kernel/palm nuts) and branches are very useful (Don). Thus, it has been noted that in Yorubaland (one of Nigeria’s cultures), there is a prayer associated with this tree as “a source of wealth, strength, love, and health, which are continuously replenished just as the palm nut tree is ever-giving” (Don). More so, this soup has been marked as incredibly popular across the blog narratives on this soup, because it is one soup that

“seems to improve with age” (1q) as it does well with and tastes better with frequent reheating (1q). As such, after cooking palm fruit/nut soup, it is usually allowed to sit for at least an hour and again reheated before serving, as this improves the taste of the soup and taste better than when initially cooked (Don – her grandma’s tip). Due to the durability of this soup – the ability of the soup to taste better even when frequently heated, palm fruit/nut soup is said, could last for months (Don).

Despite being a popular soup, and thus widely enjoyed all over Nigeria (9ja; Foods), palm fruit/nut soup has been indicated as a native/traditional staple soups to the people of the Southern part of Nigeria; e.g. Niger-Delta (Dob; Rec; Wives), Delta State (Don; 9ja;

Nig.; Sisi; 1q; Foods), Benin (9ja) or Edo (Foods), Urohobos (Don; Afro; Sisi) and also to the people of the Eastern part of Nigeria like the Igbos (Dob; Don; Nig; Sisi; 1q; Rec;

Foods) (See: Table B.8 in Appendix B for summary on the origin of palm fruit/nut soup). Palm fruit/nut soup has been noted as a staple soup in these areas because palm fruit is abundantly grown and harvested everywhere within these Nigeria cultures, and thus are easily accessible everywhere in those Southern and Eastern areas including their markets (Don; 1q; Foods). In fact, they also have the local machines used for processing these palm fruits into the extracts needed for palm fruit/nut soup. Sometimes, this palm fruit extracts are also made into the common Nigeria ingredient – palm oil (Sisi) when at high temperatures (Rec). Meanwhile, at very low temperature, the palm fruit extract is mixed with water and used for preparing the palm fruit soup (Rec).

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Originating from different cultures of the Southern part of Nigeria, as well as the Eastern part of Nigeria, palm fruit soup is called differently amongst the different cultures (supporting Oguntona et al., 1999; Etkin, 2006; Adegboye et al., 2015). For instance, the palm fruit/nut soup is locally called “banga soup” by the Niger-Deltas (Dob; 1q; Rec), the Deltans (Don; 9ja; Nig.; Sisi; Foods), the Benins (9ja) and the Edos who also call it

“black soup” (1q; Foods). Meanwhile, it is called “ofe akwu” by the Igbos (Sisi; Rec;

Foods). As noted earlier on in this chapter, “ofe” is the Igbo word for soup or stew (Rec), while “akwu” is the Igbo word for palm fruit (Rec). Hence, “ofe akwu” means palm fruit soup/stew (Dob). In a typical Igbo family with core traditional values, it is not unusual to see this soup prepared every Sunday afternoon (as mentioned by Dob), and it is used as a

“good dish for Christmas rather than having rice every time” (Nig). On the other hand, palm fruit/nut soup is called “Obe eyin” by the Yorubas (9ja), obey-ekpo” by the Itshekiris (9ja), “amiedi” or “abak mbakara” by the Urohobos (9ja; Afro), “abak atama”

by other members of the Efik tribe (Dob; Don; Sisi; 1q) like the Ibibios (1q; Rec). The Urohobo or Efik/Ibibio word, “abak” simply means palm fruit extract (Dob; Rec), while

“atama” is a local vegetable for this soup which is scientifically called heinsia crinite and and bush apple in English (Grygus, n.d). It is also locally called “obeletientien/beletete”

in Delta state (Dob; Don; Foods). See: Table B.9 in Appendix B for a compilation of the local names of palm nut/fruit soup in the various Nigerian cultures. This, therefore, supports the literature that similar recipes across Nigerian cultures could be called different local names depending on the region, culture or locality (Oguntona et al., 1999;

Etkin, 2006; Adegboye et al., 2015).

Due to the consumption of palm nut/fruit soup in the different Nigeria cultures, while the local name of this soup varies across cultures, they are somewhat different in the vegetable used in their preparation. For instance, the Igbo version of the palm fruit/nut soup – “ofe akwu” is mostly made with basil leaves which are called scent leaves, and locally called “nchuawn/efinrin” in Nigeria (Dob; Don). These leaves add unique flavor to the “ofe akwu” (1q). Alternatively, it could be made with pumpkin (locally called

“ugu”) leaves or Lagos spinach (“shoko leaves”) (1q). While “ofe akwu” could be cooked with a combination of scent/basil leaves and pumpkin (“ugu”) leaves (Dob), it is not the norm for preparing “ofe akwu” (Nig). Meanwhile, the Niger Deltas/Deltan/Benin/Edo

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version of palm fruit/nut soup – “banga” soup is made without “ugu” or scent/basil leaves (Dob; Rec) but with “obeletientien/beletete” (bush apple) leaves (Dob). Similarly, the Efik version of palm fruit soup – “abak atama” is made with “atama” (bush apple) leaves (Dob; Afro; Don; Foods). Additionally, the Efik version of palm fruit/nut soup – “abak atama” is also very similar to the Igbo and Deltas/Deltan/Benin/Edo version of palm fruit/nut soup in that they all have the same palm fruit base (Rec), while the difference between the former and the latter are the spices, herbs and vegetables used in their preparation (Dob; Don; 1q; Rec) which though very similar (Dob; Foods).

Regardless of the various versions of palm fruit/nut soup across the various Nigerian cultures, one thing is certain, all palm fruit/nut soups are cooked with the juicy pulp which are extracted from boiled and pounded pulp of palm nuts/fruits (Dob; Nig; Wives), and not palm oil (Dob). Hence, rather than use palm oil (Dob; Nig; Rec), alternatively, tinned/canned palm fruit extract/juice could be used.

Traditionally, palm fruit soup, specifically “banga” and “abak atama” soup are made with fresh ingredients (Don), which are then seasoned with very aromatic spices (Nig), and then, cooked to perfection mostly with fresh fish (Don; Nig; Sisi; Rec), especially catfish (Don; Sisi) or any kind of fish like tilapia (Don; Sisi). “Banga” and “abak atama”

soups are mostly cooked with fish rather than meat because of the flavor fish adds to the palm fruit juice that cannot be ignored (Dob; Don). On the other hand, one could choose to use an array of seafoods (Dob; Nig; 1q), or even add meats if one chooses (Dobby;

Dooney; Sisi) in order to contribute to the content of the soup (Sisi). For instance, one could use fresh catfish with smoked turkey, because of the flavor smoked turkey

contributes to the soup (as done by Sisi). Another could use a combination of cow head, cow foot and red meat in preparing this soup (as done by Foods). However, one blogger advises that if one must use meat, "bush meat is best" (Don). While one could choose to add meats to “banga” or “abak atama” soup, this is not an authentic/traditional way of cooking “banga” and “abak atama” soup, “banga” and “abak atama” soup cooked with meat is never the same as those cooked with fish (Don).

Additionally, “banga” and “abak atama” soups are mostly cooked with different aromatic and flavorful spices which makes the soups so special (Dob; 1q). These

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aromatic and flavorful spices consist of a mixture of spices which are blended together to form “banga spices” (Don; Sisi). For instance, one could create banga spices with a blend of: (a) “tyko” also known as “uyayak” which is known as aridan fruit, (b) bush apple leaves (heinsia crinite) locally called “obeletientien/beletete” in Delta State and “atama”

leaves amongst the Efik tribe (Dob; Don; Foods), (c) rogojie/ erereje, (d) oburunbebe stick (identified as liquorice root by Kitchen Butterfly, 2018; Sisi), (e) Aframomum subsericeum locally called “atiako” (Nig; Sisi; 1q; Grygus, n.d.; Kitchen Butterfly, 2018).

However, already blended and packed “banga” spices could be purchased from any Nigerian local market or at the African shops (Don; Nig; Foods). In Nigerian local markets, the “banga” spices and “banga” stick called oburunbebe stick (liquorice root) are usually sold by women who sell traditional roots and herbs/herbal medicines like

“zobo” (Hibiscus sabdariffa) leaves (Nwachukwu, Onovo, & Ezeama, 2007; also mentioned by Foods) and “dogoyaro” (azadiracta indica) (Anyaehie, 2010, p.157;

Onyenekenwa, 2017, p.36; also mentioned by Foods). Hence, if one does not have these individual spices but has “banga” spices (which is a combination of the different banga spices), one is covered (9ja). One tip noted for using “banga” spices is that it should not be used in large quantity to avoid making the palm fruit soup taste bitter. Rather, one should start with one or two tablespoons when adding the “banga” spices (Don).

However, when making “banga” soup, one can either cook this soup with, or without vegetables like dried and crushed “beletientien/obeletientien” (bush apple) leaves, which are also called “atama” leaf in Efik (Don; Foods). Alternatively, one could use dried and crushed bitter leaves (Rec.). The “beletientien/obeletientien/atama” leaves or bitter leaves could be blended in a mill till it becomes powdery and then a tablespoon or slightly more, could be sprinkled into the soup to add a slightly bitter twinge to the soup (Don). On the other hand, if cooking “abak atama,” one must add “atama” (heinsia crinata) leaves, which is a characteristic ingredient of this soup (1q; Rec.). “Atama” (heinsia crinata) leaves (Akpanabiatu, Bassey, Udosen, & Eyong, 1998) are said to give the soup its unique aroma and taste (Rec) and they could easily be purchased at the Nigerian market where soup ingredients are sold (1q; Rec). However, it is unsure if one could find

“atama” leaves easily in African stores in the United Kingdom or North America (1q).

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However, to add some excitement to “abak atama” soup, one of the bloggers suggest that unripe plantain or “egusi” balls could be added (as done by 1q).

Nevertheless, while other versions of palm fruit soup (“banga” and “abak atama”

soups) are traditionally cooked with fresh fish and not meat, “ofe akwu” is mostly cooked with meats (Don). Most importantly, some bloggers have noted that it is important to add some fermented local seasonings – “ogiri” (Nig.) or “ogiri okpei” in order to enhance the taste of the stew/soup (Sisi). In place of these local seasonings, one could use locust beans, which is locally called “dawadawa” in Hausa or “iru” in Yoruba (Sisi). Though

“iru” is close to “ogiri okpei,” it has been noted that “iru” won’t give one the same taste as the latter (Sisi). However, if using these local seasonings, one must be careful how one adds salt and any other seasonings. Alternatively, one could choose to eliminate salt and other seasonings when using these local seasonings (as advised by Nig).