Banga Soup

Ingredients

• 4 cups palm nuts
• 1–2 pieces fish
• 1 stock cube
• 1 tablespoon ground crayfish
• 1 small onion
• 1 teaspoon banga spice mix
• to taste scent leaves

Steps

1. If using raw palm nuts, boil until soft.
2. Pound lightly and extract the juice using warm water.
3. Strain to remove the chaff.
4. If using canned extract, skip this step.
5. Place the assorted meat and dried fish in a pot.
6. Add the chopped onions, stock cube, and salt.
7. Add a small amount of water and boil until the meat is tender.
8. Pour in the palm nut extract.
9. Add more water if too thick.
10. Stir well and bring to a boil.
11. Add the ground crayfish and banga spice mix.
12. Allow to cook uncovered on medium heat for 15–20 minutes, or until the oil begins to rise to the top.
13. Add the scent leaves (or basil).
14. Cook for another 5 minutes.
15. Remove from heat.
16. Serve hot with starch, fufu, pounded yam, or rice.