||Wash the banga, put in a pot, add some water then allow to cook.
||While the banga is cooking, wash the cow leg, stockfish and dry fish. Set the stockfish and dryfish aside then steam the cowleg till soft..
||Once the banga is soft, drain out the water, put it in a mortar and pound. Once it's ready, use warm to wash and bring out the banga paste.
||Pour the paste in a pot, add the cowleg, dry fish, stockfish, crayfish, salt, pepper and seasoning cubes. Cover and allow it cook.
||Keep stirring until it gets thick then add your already slicked and washed oziza leaves and your banga soup is ready.
||Serve with rice or any swallow of choice.