COOKING BANGA SOUP (PALM KERNEL FRUIT) AN AFRICAN DISH.

Banga soup is a typical Nigerian soup especially from the south east of Nigeria. The Igbos mainly prepare such soup and highly nutritional. Banga soup is made from the squeezes sauce of palm fruit. The quantity to prepare depends largely on the family size. So the bigger the family the bigger the quantity.

Ingredients.

500g of assorted meat, 225g of stockfish(presoaked), 225g of washed bush meat(optional), 1kg of oil palm nuts, 225g of ground crayfish, 1pt stock or water, 225g okro(sliced), 100g ground pepper, 1 onio sliced and salt to taste

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Method:

1. Place the washed meat in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30mins or until tender.
2. Add the smoked fish and stockfish, cook for another 10mins.
3. Prepare the oil palm nut to extract the oil by boiling the washed nuts for 20mins until soft.
4. Remove from water and pound to remove oil.
5. Pass through a sieve to separate the kernel from the chaff.
6. Pour the strained pulp into the meat together with the sliced pepper, onions and okro.
7. Sprinkle in the crayfish and cook for 15mins until the soup is fairly reduced and thickened to coat the back of spoon.
8. Check seasoning and serve with pounded yam or others. Some cases banga soup could be used with boiled white rice.