Traditional Banga Soup
Banga soup is a savoury soup beloved
Traditional Banga Soup Recipe
Ingredients
- 750 g Palm Fruits boiled and extracted
- 500 g Meat of choice
- 1 Dried Cod Head
- 2 Medium Sized Dried Fish
- 6 pieces Kpomo
- 1 cup Periwinkle
- 2 cups Meat Stock
- 2 tbsp Banga Spices
- 3 tbsp. Cayenne Pepper or Yellow and Red Scotch Bonnet Peppers
- ½ cup Beltinetine Leaves
- 2 Bullions Cubes of choice
- 2 tsp Salt Adjust salt to taste
- ½ cup Crayfish Powder
Instructions
- Place the palm fruit juice extract in a pot and simmer for 12-15 mins on low medium heat.
- Add already cooked meats, stockfish head, kpomo, dry fish, banga spices, seasoning cubes, and meat stock to simmering palm fruit juice. Stir and allow to cook on low-medium heat for 7mins.
- Taste for salt and seasoning
- Add crayfish, banga leaves and periwinkles, cover and allow to simmer for 4mins
- Turn off heat
- Serve with fufu of choice.
