Banga soup with starch
This is mostly prepared by the south south region. You want to know if it really taste as good as it is describe, why not give it a try.
Ingredients
Palm Fruits (Banga)
Assorted Meat
Dry Fish
Salt
Seasoning Cube
Dry Pepper
Ataiko
Iregeje
Ground Egusi/Chopped Okra
Crayfish
Palm Oil
Starch
Preparation
- Wash and boil your palm fruits(banga) for about an hour until it's soft
- Wash, season and boil your assorted meat/chicken
- Using a mortar and pestle, pound until all the flesh leaves the fruit, exposing the shell of the nut
- With boiling water and a sieve, squeeze the mash to extract the juice and rinse all the juice into a pot, make sure no strands or particles of the palm fruit gets into the juice in the pot
- Add a little water and boil for about 20 minutes
- After it has boiled and some of the water has evaporated, add your salt, pepper, seasoning cube, crayfish and ground ataiko and iregeje. Keep boiling
- Add your already cooked meat and dry fish
- Add your grounded egusi/chopped okra or both for thickening
- Boil for a bit and bring down your piping hot pot of soup
To prepare the starch:
- Dissolve the starch in water (the amount of water depends on the amount of starch you're making)
- Put the dissolved starch in a pot, add very little palm oil and put on the fire
- Stir until it begins to thicken
