Banga with cocoyam soup and assorted meat
Banga with cocoyam soup and assorted meat

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, banga with cocoyam soup and assorted meat. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Banga with cocoyam soup and assorted meat is something that I have loved my entire life.

To begin with this particular 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 cook that.

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The ingredients needed to make Banga with cocoyam soup and assorted meat:
  1. Prepare 400 g palm nuts(banga)
  2. Prepare 15 medium sized cocoyam
  3. Get 200 g goat meat
  4. Get 300 g ofals
  5. Make ready 200 g dried cat fish
  6. Take 150 g crayfish
  7. Get 1 handful shredded uziza leaf
  8. Get 4 big yellow pepper
  9. Take Half teaspoon Cameron pepper
  10. Take 2 tablespoon iru
  11. Prepare 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.

Steps to make Banga with cocoyam soup and assorted meat:
  1. Wash and boil in separate pots simultaneously: the cocoyam, palm nuts and all meats for 30 mins each.
  2. Pound the cocoyam into a paste and set aside. Pound the palm nuts and rinse with water to extract the oil, in paste form.
  3. 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
  4. Add stock cubes, taste for salt, stir well for consistency.
  5. 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 is going to wrap this up with this exceptional food banga with cocoyam soup and assorted meat recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!