Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, banga with cocoyam soup and assorted meat. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ingredients used in video Palm fruit Carrots Onions Red bell pepper leeks Maggi Turmeric salt to taste Hot chillies pepper Ginger already prepared cocoa yam. Meat Cocoyam Akwu (palm nut cream) Ogiri Uziza.e.t.c. like, share, comment.(Nri ndi ogaraya aa). Ingredients Meat Banga (palm fruits) Kpomo Crayfish Periwinkles Stockfish Smoked fish Dried fish Round fish (kpala) Yellow pepper Cocoyam (thickener) Okpehi ogiri Lobsters Salt to taste Seasoning cubes Uziza leaves Utazi leaves Uha leaves.
Banga with cocoyam soup and assorted meat is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Banga with cocoyam soup and assorted meat is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook banga with cocoyam soup and assorted meat using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Banga with cocoyam soup and assorted meat:
- Take 400 g palm nuts(banga)
- Make ready 15 medium sized cocoyam
- Prepare 200 g goat meat
- Prepare 300 g ofals
- Make ready 200 g dried cat fish
- Prepare 150 g crayfish
- Get 1 handful shredded uziza leaf
- Take 4 big yellow pepper
- Get Half teaspoon Cameron pepper
- Get 2 tablespoon iru
- Get 4 Stock cubes
The banga soup is made with fresh palm nuts. You see, Kwacoco and Banga Soup is the traditional meal of the Bakweri people of Southern Cameroon. Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta Required Ingredients For banga Soup. Add the meat /goat meat, shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or smoked stock fishes.
Instructions to make Banga with cocoyam soup and assorted meat:
- Wash and boil in separate pots simultaneously: the cocoyam, palm nuts and all meats for 30 mins each.
- Pound the cocoyam into a paste and set aside. Pound the palm nuts and rinse with water to extract the oil, in paste form.
- Set the oily paste on heat for 10mins add the cocoyam paste boil for 10mins add all the meat, dried fish, crayfish, all pepper, iru, salt and boil for 20mins
- Add stock cubes, taste for salt, stir well for consistency.
- Add water if desired, add uziza leaves a d turn off heat. Bon Appetite.
Stir and then allow the cocoyam to melt in the soup. Cocoyam serves as a thickener in the soup but if too thick, add some water. Cocoyam soup is a special type that is prepared with edible cocoyam powder or fresh cocoyam. It is one of the soups adored by Igbos and majorly prepared on Feco Cocoyam Powder for soup, an alternative to fresh cocoyam (ede ofe) is hygienically processed and well packaged edible cocoyam. This is a very effective thickener for preparing Ora (Oha) Soup, Bitterleaf Soup, Ofe Owerri and all soups where cocoyam is used as thickener.
So that’s going to wrap this up with this exceptional food banga with cocoyam soup and assorted meat recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
