Ingredients:
- 500g of assorted meat (beef, goat meat, or chicken)
- 2 cups of palm fruit concentrate (banga)
- 1 medium-sized onion, chopped
- 2-3 tablespoons of ground crayfish
- 2-3 tablespoons of ground pepper (scotch bonnet or habanero)
- 2-3 cups of water or beef/chicken stock
- 2-3 seasoning cubes
- Salt to taste
- Scent leaves or dried bitter leaves (optional)
- Cooked starch or fufu for serving
Instructions:
1. If using tough meats like beef or goat meat, pre-cook them until tender. You can do this by boiling them with some chopped onions and seasoning cubes.
2. In a separate pot, heat the palm fruit concentrate (banga) over medium heat. Stir occasionally to prevent burning.
3. Add the chopped onions and allow to cook for a few minutes until softened.
4. Pour in the water or stock gradually while stirring until you achieve your desired consistency.
5. Add the pre-cooked assorted meats, ground crayfish, ground pepper, and seasoning cubes. Stir well to combine.
6. Cover the pot and allow the soup to simmer for about 20-30 minutes, allowing the flavors to meld together.
7. Taste the soup and adjust the seasoning with salt if necessary.
8. If using scent leaves or dried bitter leaves, wash them thoroughly and add to the soup. Allow to simmer for an additional 5-10 minutes.
9. Once everything is well cooked and the flavors have developed, remove from heat.
10. Serve hot with cooked starch or fufu.
Enjoy your delicious Banga soup!
