20/11/2024
Finger licking ✨ banga soup with starch😋😍
**INGREDIENTS:
_1.5 lb Beef or any other meat of choice
_1 large onion divided into 2 half chopped and half blended with the peppers
_1 tsp Cameroon Pepper substitute with cayenne pepper
_2 tsp Seasoning powder or Bouillon cubes – divided into two
_3 Medium Stockfish Panla, Okporoko – soaked in hot water
_1 Can Palm-nut Extract
_2 Scotch bonnets
_1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko
_1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.
_1 Oburunbebe stick
_2 Medium Dried Fish – soaked in hot water and deboned
_4 to 6 Cups Water/stock
_1 tbsp ground crayfish
_Salt to taste
**INSTRUCTIONS:
_Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender.
Add the stockfish and cook for another 10 minutes.
_Remove from the meat, stockfish, and meat sock from the pot and set aside.
_Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.
Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.
_Add the Banga spice, smoked fish, meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes.
_Stir in and bitter leaves. Leave to simmer till thickened to your taste.
Serve hot with starch, pounded yam, semolina, garri or fufu
