banga soup recipe main photo 65

West African Foods Banga soup


Traditional African Foods Banga soup

Traditional African Foods: Banga soup


Banga soup Ingredients

1 1 kg Palm fruits (banga).
2 500 g meat (assorted meat or chicken).
3 1 large sized fresh catfish.
4 Prawns (optional).
5 1-2 cups periwinkles.
6 1 medium onion.
7 1/2 cup crayfish.
8 6-8 scotch bonnet chillies.
9 1 tbsp ataiko.
10 1 tsp irugege.
11 1 obonrubebe stick.
12 1 handful dried Beletientien leaves.
13 1/2 handful dried and crushed bitterleaf.
14 4 Seasoning cubes.
15 Salt.

Cooking Step by Step

Step 1 Wash your meat with warm water and salt Wash your fish with warm water and lime juice to get rid of the sliminess Cook your Banga and extract the juice Grind your crayfish together with the ataiko and irugege. Blend your pepper Chop your onions.
Step 2 Precook your meat with the chopped onion, 2 Seasoning cubes and salt. Cook till the meat is almost done and the water is almost dried up..
Step 3 Pour your palm fruit extract into a pot and boil for about 15mins or until it starts to thicken. Add your ground spice mix (crayfish, irugege and ataiko) and obonrubebe stick and cook for a few more minutes..
Step 4 When the soup has thickened considerably, add your precooked meat, fresh fish, blended chillies, 2 seasoning cubes and salt. Cook till the fish is done, your meat should also be done by now..
Step 5 Add your Beletientien leaves and bitterleaf, taste for Seasoning and adjust to suit your taste; simmer for 2-3 minutes. Turn off the heat and serve with your favourite swallow..
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