Banga soup

Banga soup is common to Nigeria,Ghana and some other African Countrie. Banga soup is native to the south south,south east and western parts of Nigeria. The major ingredients for banga soup is the palm nut fruits, but in the absence of palm nut fruit,you can use the canned palm nut concentrate . Today,I’m cooking the Delta-styled banga soup with the canned palm nut concentrate.

ingredients

meat(goat meat,beef tripe,cow skin)

fresh catfish

snail

dry fish

periwinkle

1can palm fruits concentrate

1tablespoon banga mix spice

scent leaf

pepper

salt and seasoning

onion.

Put the meat and snail in a pot,add onion,pepper,salt and seasoning,cook until tender .season the fresh fish with salt and seasoning,steam for 1-2 minutes.soak the dry fish in hot water for 2 minutes and rinse properly with cold water.

Put a pot on the stove over medium-high heat,add the palm fruits concentrate and 3-4 cups of meat stock or water,cover and bring to a boil.once the oil starts appearing,add the meat ,snail Cook for 3-5 minutes,then add the banga mixed spice.add the dry fish,pepper and cook for another 2-3 minutes.

Add the periwinkle,cook for 2 minutes,add the steamed fish,salt, and seasoning to taste,cook for a minute or two. Add the leaf and turn the heat off,(the heat from the soup will steam the leaf. )banga soup is ready .

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