banga soup with dry fish ponmo goat meat and chicken recipe main photo

So Delicious Banga Soup with Dry fish, Ponmo, Goat meat and Chicken Nigerian Food


Easy Yummy Banga Soup with Dry fish, Ponmo, Goat meat and Chicken definitely is our favorite nigerian food. Today we will prepare Banga Soup with Dry fish, Ponmo, Goat meat and Chicken.

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Easy Yummy Banga Soup with Dry fish, Ponmo, Goat meat and Chicken Nigerian Dish

You can simply cook Banga Soup with Dry fish, Ponmo, Goat meat and Chicken in 11 ingredients and only 8 steps. Here is cooking guidance how you can easily cook it.

Ingredients

1 It’s of Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish.
2 Prepare of Ground dry pepper, Beletete (dried crushed leaves.).
3 About of Banga soup mixed spices(Ataiko,Irogoje).
4 Prepare Stick of Obrunbebe.
5 Take cubes of Seasoning.
6 About of Perewinkle.
7 Approximately of Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish.
8 Prepare of Ground dry pepper, Beletete (dried crushed leaves.).
9 About of Banga soup mixed spices(Ataiko,Irogoje).
10 Approximately Stick of Obrunbebe.
11 Prepare cubes of Seasoning.
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Cooking Instructions

Step 1 Boil your meat with stock cube, some dry pepper(preferably Cameroon pepper), onion, salt and water.
Step 2 Boil your Palm kernels till the skin is soft enough to be peeled off by your hand and extract the juice..
Step 3 Boil your banga juice for about 5mins.
Step 4 Add your pepper, dried fish, banga spices including the stick, seasoning, beletete, crayfish and cook for 10 mins.
Step 5 Add your spiced perpoiled goat meats and stock then cook for about 8mins. If you have periwinkle add it 5mins before the soup is cooked or when you see oil floating to the top..
Step 6 Check for seasoning and adjust if necessary, put off your burner if you feel it is thick enough and your soup is ready..
Step 7 Tip from the old Mamas, if you are impatient to wait for it to thicken, you can add some yellow garri. It will do the magic..
Step 8 .

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