BANGA SOUP



REQUIREMENTS

- 1Kg assorted parts of meat (shaki, cow leg/foot, kpomo, beef)
- 1 medium size stockfish head
- Bush meat
- 1 big dry fish
- 6 medium size snails (washed with lime or alum)
- 2-3kg Oil palm nuts (banga)
- 1 Cooking spoon ground crayfish
- 3 teaspoon dry pepper
- ½ teaspoon Atariko seed (ground)
- ½ teaspoon Beletete (crushed)
- 1 tablespoon Dried bitter leaves(crushed)
- Okro (optional)
- 1 milk tin periwinkles (shelled)
- Salt
- 2 cubes seasoning of choice



What you do
Wash the already cut cow leg, season and cook until tender. Pour out the stock(cow leg stock are thick and sticky and can spoil the texture of your soup when added to your soup).

If using bush meat, wash with salt, cut into bits and rinse with hot water (this will help remove sand inside the meat). Cook all meat parts together and set aside.

Wash dry fish with salt and soak in hot water to remove sand. Wash snail with alum and set aside. Put stockfish in a pot, add water and cook until tender.

Put the oil palm nuts/fruits in a pot, add water and cook until tender. When done take out the palm fruits while still very hot (it is easier to extract the concentrate when nut is very hot) put in a mortar and pound until the nuts is separated from the shafts/skin. Gather everything in a bowl or pot add water, mix thoroughly and strain into a clean pot. Place pot on the burner and allow to boil. Heat up the extracted banga concentrate until it starts to thicken.

Add the sorted meat, snail, periwinkle, dry fish and stockfish, atariko to the banga concentrate and cook for about 20minutes or until the soup thickens. Add the dry bitter leaves and beletete, cook for 2 minutes, add crayfish, salt, cubed seasoning and allow to simmer.

Remove from heat and serve with fufu, eba or cooked starch.


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