banga soup

INGREDIENTS

Banga soup

Palm kernels

Stock fish

Dried fish

Rosemary leaves

Beef

Kpomo

Pepper soup spice mix( it consists of different spices mixed together and has a strong scent)

Corn starch (this thickener is only necessary if your soup is too watery)

Salt

Knor chicken seasoning cubes

Crayfish pounded

Fresh pepper

Onions

PROCESS

Spice and Cook your meat, kpomo and stockfish together till tender.

 Cook the palm kernel fruit for 30minutes.

Remove and pound till the flesh comes off of the fruit.

Place the pounded palm kernel into a colander with tiny perforation and add water bit by bit to rinse off the juice from the body of the fruit and the flesh into a bowl placed underneath the colander.

Pour the liquid gotten from the rinse into the meat and place on the fire. Cook for 10min and add your dried fish,onions,pepper,crayfish,salt,knor cubes,peppersoup spice,rosemary leave and cover to cook till u begin to see oil atop the soup.

If the consistency is too watery at this time, dissolve a bit of corn starch(2tablespoons) and pour into it to thicken it.

Serve with semovita,pounded yam eba or even rice.

Bon apetit!