How to Prepare Appetizing Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken. Great recipe for Banga Soup with Dry fish, Ponmo, Goat meat and Chicken. Hmm, this soup is eaten by the Delta people and it is also known as amiedi. We don't play with it in Delta state, especially when served in an Ewere and dried,it is divine(my delta brothers and sisters know what I am talking.

It is a popular soup in the Niger Delta part of Nigeria, particularly the Urhobo ethnic group. Banga is also popularly known as Palm nut soup and it's not only popular in Nigeria, it's also a delicacy in Ghana and cameroon. Cooking Directions Place the pieces of beef or goat meat, pieces of ponmo and stock fish in a pot. You can cook Banga Soup with Dry fish, Ponmo, Goat meat and Chicken using 11 ingredients and 8 steps. Here is how you achieve it.

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

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

Add as little water as possible, add the onion (diced) and the stock cubes then cover and cook till tender. Add the deboned dry fish and/or smoked fish when almost done. As the banga thickens add your already boiled and diced kpomo,dried fish and already boiled goat meat and cover to keep boiling. Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.

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

1. Boil your meat with stock cube, some dry pepper(preferably Cameroon pepper), onion, salt and water.
2. Boil your Palm kernels till the skin is soft enough to be peeled off by your hand and extract the juice..
3. Boil your banga juice for about 5mins.
4. Add your pepper, dried fish, banga spices including the stick, seasoning, beletete, crayfish and cook for 10 mins.
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..
6. Check for seasoning and adjust if necessary, put off your burner if you feel it is thick enough and your soup is ready..
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..
8. .

Add the scent leaves or other vegetable and salt to taste. Banga Soup is a very popular Nigerian Palm nut soup, it's a Delta/Urhobo favourite. The preparation method of Banga soup varies from tribe to tribe. The Igbo version is called Ofe Akwu which includes the addition of Ugu or Scent leaves which is without in the Delta version. There's also the Efik version called Abak Atama.