Weekend Cuisine: How To Prepare Banga Soup

Banga soup is a soup made from the sauce squeeze from palm fruit (Elaeis guineensis) and is incredibly highly rich in nutritional value.

Ingredients:
550g/11b Assorted parts of meat, 225g/8oz stock fish (pre-soaked), 225g/8oz bush meat (washed), 1kg/21b oil-palm nuts, 225g/8oz ground crayfish, 1 onion (sliced), salt to taste.

Method:
Place the washed meat in a large pot, add a drop of water or stock season with salt and ground pepper and allow it to steam for 30 minutes or until tender.

Add the smoked fish and stock fish, cook for another 10 minutes.

Prepare the oil-palm nut to extract the oil by boiling the washed 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 pepper, onions, tomatoes, curry and ground melon.

Sprinkle in the crayfish and cook for 15 minutes until the soup is fairly reduced and thickened to cover the back of spoon.

Check seasoning and serve with pounded yam, fufu, semovita, usin/egun obobo (starch and plaintan pudding).

Note:
Fresh fish crayfish and shrimps could be used instead of meat with a small amount of sliced okro added instead of ground melon.

Freshly washed bitter leaf could also be added.

Have a nice weekend. 

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