- Palm fruit or canned palm fruit pulp
- Cooked assorted meat or beef
- Cooked dried fish
- Cooked stock fish
- Fresh fish
- Beef stock
- Ground banga spice
- Banga spice leaves (Obeletientien(, scent leaves, or bitterleaf
- Oburunbebe stick
- Chopped onions
- Ground crayfish
- Seasoning cubes
- Ground chilli pepper or scotch bonnet
- Wash the palm nuts, place in a pot with water and allow to boil. After thoroughly cooked, drain the water.
- Put the banga in a bowl or mortar and pound or knead with your hands. When the skin is peeled, add the water and sieve out the juice. Repeat 2 times to make sure all the juice are out.
- Put the banga extract in a pot and boil until it thickens and the oil rises to the top. If you are using canned palm fruit pulp, pour the pulp into a pot and heat until the oil begins to rise to the top.
- Add the meat stock or water, depending on the consistency you want, but know that the less the stock you add, the thicker the soup would be. Allow to boil.
- Add the chopped onions, meat and dried fish. Mix properly and add the pepper, crayfish, ground banga spice and seasoning cube. Cover and allow to cook. Add the fresh fish and the Oburunbebe stick. Cover and cook until the fish is done.
- Take out the Oburunbebe stick, rinse it and keep for another use. Note: you can leave the stick in the pot and take it out when you are ready to transfer the soup in a container.
- Add the Obeletientien leaves, or scent leaves, or bitterleaf. Allow to simmer for a minute. Now your banga soup is ready.
You can serve with any kind of swallo, rice, yam, or plantain.
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