BANGA SOUP 1
Banga soup is a soup made from the sauce squeezed from palm fruit (elaeis guineensis) and incredibly highly rich in nutritional value.
Ingredients:
500g /l1b assorted part of meat, 225g /80z stock fish (presoaked), 225g /80z bush meat (washed), 1kg/2ib oil-palm nuts, 225g/ 80z ground crayfish,1pt stock or water, 225g /80z ground melon, 100g /40z ground pepper, 1 onion (sliced), salt to taste.
Cow foot
Cow tail
Ox kidney
Bush meat
Pomo (cow skin)
Goat tripe (towel)
Chicken gizzard
Stock fish
Ground melon
Palmnuts (banga)
Onions
Pepper
Methods:
Place the wash meat in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.
Add the smoked fish stock fish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washing nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff.
Pour the strained pulp into the meat together with sliced peppers onion’s tomatoes puree and ground melon.
Sprinkle in the crayfish and cook for 15 minutes until the soup is fairly reduced and thickened to coat the back of spoon.
Check seasoning and serve with pounded yam (iyan) or Usin / egun obobo (starch and plantain pudding).
Note:
Fresh fish crayfish and shrimps could be used instead of meat with a small amount of sliced okra added instead of ground melon. Freshly washed bitter leaf could also be added.
Banga soup is a soup made from the sauce squeezed from palm fruit (elaeis guineensis) and incredibly highly rich in nutritional value.
Ingredients:
500g /l1b assorted part of meat, 225g /80z stock fish (presoaked), 225g /80z bush meat (washed), 1kg/2ib oil-palm nuts, 225g/ 80z ground crayfish,1pt stock or water, 225g /80z ground melon, 100g /40z ground pepper, 1 onion (sliced), salt to taste.
Cow foot
Cow tail
Ox kidney
Bush meat
Pomo (cow skin)
Goat tripe (towel)
Chicken gizzard
Stock fish
Ground melon
Palmnuts (banga)
Onions
Pepper
Methods:
Place the wash meat in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.
Add the smoked fish stock fish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washing nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff.
Pour the strained pulp into the meat together with sliced peppers onion’s tomatoes puree and ground melon.
Sprinkle in the crayfish and cook for 15 minutes until the soup is fairly reduced and thickened to coat the back of spoon.
Check seasoning and serve with pounded yam (iyan) or Usin / egun obobo (starch and plantain pudding).
Note:
Fresh fish crayfish and shrimps could be used instead of meat with a small amount of sliced okra added instead of ground melon. Freshly washed bitter leaf could also be added.
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