||Boil your banga and extract the juice, boil and set aside.
||Wash fresh fish with hot water to remove it's slimy substance, then season fresh fish, I usually do that like two hours before cooking it and place it the freezer to enable it absorb the spices.
||Pour banga juice into cooking pot and allow to boil further then add spices, fresh pepper and dry pepper.
||At this stage it must have thickened a bit, reduce your heat, so that the soup won't dry up; add blended crayfish then stir.
||Add your fresh fish, stir then taste and adjust your seasoning..
||If it has thickened to your desired consistency put off your heat..
||Enjoy banga soup with hot eba or poundo.