Banga Soup

                                               

Ingredients

Meat

Tripe

stock Fish

Dry Fish

Palm Kernel

Ugwu leaves

Scent leaves

Tomato paste

Seasoning

Procedure

Cook your meat and tripe till it’s as tender as you desire. 

Rinse the Stock fish and Dry Fish in salted hot water. 

Rinse palm kernel with salt then put it in boiling water, till it is well cooked. 

After cooking it, pound it in a mortar but ensure that the shell and the nuts within do not break.

When you are done pounding, scoop it into a bowl and add some hot water to it. 

Sieve it to get all the oil and juice out. 

Put the extract on fire and add all other ingredients except the leaves, meat tripe, because the meat is already tender 

Allow to cook for 5 to 6 minutes. 

When the soup is cooked to your desired consistency, add your tripe and meat. 

Add tomato paste to brighten the colour of the soup and then leave it on fire for another 2 minutes. 

After 2 minutes, you can put your leaves in. Start with the scent leaves to bring out the aroma of the soup and then the Ugwu can follow. 

Allow to cook again for not more than 2 minutes because vegetables aren’t meant to be overcooked. 

After 2 minutes, your Banga is ready to be eaten

Can be eaten with Starch meal, Rice or Semolina