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Banga Soup
Plat

Banga Soup

1 hPour 4Nutri-Score C€€
par @chefbeckie2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • palm kernel extract (extracted from palm kernels)Épicerie800 ml
  • goat meat (cooked and seasoned)Viandes500 g
  • stockfish (soaked and deboned)Poissons150 g
  • catfish (fresh, cut into pieces)Poissons400 g
  • banga stickÉpices2 morceaux
  • uyayaÉpices1 morceau
  • banga spiceÉpices2 morceaux
  • pepper soup spiceÉpices1 morceau
  • grated crayfish (grated)Poissons40 g
  • pepper (grated)Fruits et légumes2 morceaux
  • onion (grated)Fruits et légumes1 morceau
  • seasoning cubeÉpicerie2 morceaux
  • scent leaves (chopped)Fruits et légumes20 g

par portion

Nutrition

374kcal

Glucides
8 g
Protéines
33 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Plaque de cuisson

pas à pas

Préparation

  1. Season and cook the protein

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

  2. Bring the palm kernel extract to a boil

    • Pour the palm kernel extract into a pot and bring it to a boil.
    Étape 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.
    Étape 3

  4. Add the fish

    • Add the fresh cut catfish and let it cook for a few minutes, as fish cooks quickly.
    Étape 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.
    Étape 5
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