How To Cook Banga (Palm Nut) Soup

I am writing the Banga (palm nut) soup recipe for all of you and is been cooked this way by the Edo people, rather different from other banga soup you know.

Ingredient: 

500g palm fruits (Banga)

Beef, goat meat, fresh fish or turkey (Depends on what you prefer to use)

Dry or smoked fish

Kpomo (optional)

Banga Spices (Asanor or Ashora), you should find in any market

Periwinkle (optional)

Vegetable: bitter leaves

1 medium onion

2 tablespoonfuls of grinded Crayfish

Salt to taste

Locust beans (Ugba)

2 cubes of magi

Fresh pepper

Method of cooking:

Wash your meat and kpomo, season and allow it to boil till it’s soft. Wash your banga thoroughly and place into a pot to also boil. Grind your pepper, onion and put aside. Clean the fish and periwinkle, depending on what you are adding to make the soup (put aside).

After 15mins of boiling the banga check if it is soft, then you pound in a mortar to extract the oil. Use warm water and strain with a sieve, put into a pot and keep aside while getting other things ready.

After getting all you will use ready, place the banga liquid on the fire and allow to boil, add your pepper, ugba, onion, dried or smoked fish, crayfish and banga spices (ashora or asanor), and allow boiling. You can then add the fish, kpomo and beef inside and then season to taste. Add the bitter leaves then allow until it thickens very well, check for desired taste and your banga soup is ready to be eaten.

SO EASY, WHY NOT TRY THIS TODAY!