Banga

Banga Recipe

Name: Banga

Origin: South-East

Ingredients:

• Palm nuts or palm nut concentrate Beef
• goat meat
• or fresh fish Stockfish Smoked fish Periwinkle (optional) Crayfish (ground) Fresh pepper or dry pepper Banga spice mix (Ataiko
• Irugeje
• Oburunbebe stick) Scent leaves or dried bitter leaves Onions (optional) Seasoning cubes Salt to taste

Steps:

1. Extract the Palm Nut Juice Boil palm nuts until soft, pound, and extract the thick juice
2. Strain and set aside
3. Cook the Meat Season meat with salt, seasoning cubes, and onions
4. Boil until tender and stock is reduced
5. Add Palm Nut Extract Pour the palm nut juice into the pot and allow to boil for 15–20 minutes
6. Add Fish & Seafood Add stockfish, smoked fish, and periwinkle
7. Stir gently
8. Season the Soup Add crayfish, pepper, and Banga spices
9. Drop in the Oburunbebe stick for aroma
10. Finish with Leaves Add scent leaves or bitter leaves
11. Taste and adjust seasoning
12. Simmer & Serve Let simmer until oil rises to the top