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Banga Soup
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Banga Soup

1 Std.Für 4Nutri-Score C€€
von @chefbeckie2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • palm kernel extract (extracted from palm kernels)Vorräte800 ml
  • goat meat (cooked and seasoned)Fleisch500 g
  • stockfish (soaked and deboned)Fisch150 g
  • catfish (fresh, cut into pieces)Fisch400 g
  • banga stickGewürze2 Stücke
  • uyayaGewürze1 Stück
  • banga spiceGewürze2 Stücke
  • pepper soup spiceGewürze1 Stück
  • grated crayfish (grated)Fisch40 g
  • pepper (grated)Obst & Gemüse2 Stücke
  • onion (grated)Obst & Gemüse1 Stück
  • seasoning cubeVorräte2 Stücke
  • scent leaves (chopped)Obst & Gemüse20 g

pro Portion

Nährwerte

374kcal

Kohlenhydrate
8 g
Eiweiß
33 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Season and cook the protein

    • Season the goat meat and cook it until tender.
    • Soak and debone the stockfish.
    Schritt 1

  2. Bring the palm kernel extract to a boil

    • Pour the palm kernel extract into a pot and bring it to a boil.
    Schritt 2

  3. Add the meat and spices

    • Add the cooked goat meat, stockfish, banga stick, uyaya, grated pepper and onions.
    • Be generous with the grated crayfish, then add the banga spice and pepper soup spice.
    • Season with the seasoning cube, cover and allow to cook.
    Schritt 3

  4. Add the fish

    • Add the fresh cut catfish and let it cook for a few minutes, as fish cooks quickly.
    Schritt 4

  5. Finish with the scent leaves

    • Add the scent leaves and turn off the heat.
    • Serve with white rice or any swallow of your choice.
    Schritt 5
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