Ingredients
- 600ml Palm Fruit juice
- 800g Fresh Fish/ Chicken/ Beef/ Goatmeat
- Spices for Banga:
- 1 tsp Otaiko
- 1/8tsp Regeje
- 1/4cup Bele tete
- 1 Onion bulb, finely blended
- Pepper to taste
- 2 seasoning cubes
- Salt to taste
- 1/2 cup Bitterleaf
- 5 pieces of snails (optional)
- 300g softened stockfish
- 300g smoked dryfish
- 300g Kpomo (optional)
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Directions
If you are using Chicken, Beef or goat, season and cook to get your stock for the soup
- Cook the palm fruit juice and meat and stock and allow to boil for about 20mins
- Grind the seeds of the spices
- Add all the spices and the perewinkle
- Add your stockfish, kpomo and dryfish
- Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
- Cook for 20mins
- Serve with your desired swallow
If you are using fresh fish or bushmeat,
- Put it in the palm fruit juice and cook for about 10mins
- Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
- Cook for 20mins
- Serve with your desired swallow