Traditional African Foods Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

African Food: Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken Ingredients

1	Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish.
2	Ground dry pepper, Beletete (dried crushed leaves.).
3	Banga soup mixed spices(Ataiko,Irogoje).
4	Obrunbebe.
5	Seasoning.
6	Perewinkle.
7	Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish.
8	Ground dry pepper, Beletete (dried crushed leaves.).
9	Banga soup mixed spices(Ataiko,Irogoje).
10	Obrunbebe.
11	Seasoning.

Cooking Instructions

Step 1	Boil your meat with stock cube, some dry pepper(preferably Cameroon pepper), onion, salt and water.
Step 2	Boil your Palm kernels till the skin is soft enough to be peeled off by your hand and extract the juice..
Step 3	Boil your banga juice for about 5mins.
Step 4	Add your pepper, dried fish, banga spices including the stick, seasoning, beletete, crayfish and cook for 10 mins.
Step 5	Add your spiced perpoiled goat meats and stock then cook for about 8mins. If you have periwinkle add it 5mins before the soup is cooked or when you see oil floating to the top..
Step 6	Check for seasoning and adjust if necessary, put off your burner if you feel it is thick enough and your soup is ready..
Step 7	Tip from the old Mamas, if you are impatient to wait for it to thicken, you can add some yellow garri. It will do the magic..
Step 8	.