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Banga Soup
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Banga Soup

1 hServes 4Nutri-Score C€€
from @chefbeckie2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • palm kernel extract (extracted from palm kernels)Pantry800 ml
  • goat meat (cooked and seasoned)Meat500 g
  • stockfish (soaked and deboned)Fish150 g
  • catfish (fresh, cut into pieces)Fish400 g
  • banga stickSpices2 pieces
  • uyayaSpices1 piece
  • banga spiceSpices2 pieces
  • pepper soup spiceSpices1 piece
  • grated crayfish (grated)Fish40 g
  • pepper (grated)Produce2 pieces
  • onion (grated)Produce1 piece
  • seasoning cubePantry2 pieces
  • scent leaves (chopped)Produce20 g

per serving

Nutrition

374kcal

Carbs
8 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop

step by step

Method

  1. Season and cook the protein

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

  2. Bring the palm kernel extract to a boil

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

  4. Add the fish

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