Ingredients for Banga Soup
- 1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate
- Beef
- Dry Fish
- Vegetable: Scent Leaves for Ofe Akwu or dried and crushed bitterleaves for Delta-style Banga Soup
- 2 medium onions
- 2 tablespoons ground crayfish
- Salt and Chilli Pepper (to taste)
- Ogiri Okpei (Iru)
- 1-2 big stock cubes
Cooking Directions
- Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice come red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
- Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.
- Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is done.
Serve with White Rice, Garri, Semolina, Amala or Pounded Yam
