Recipe: Yummy 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.

Banga soup is a delicious soup made from palm nut fruit, an assortment of spices, and a variety of meat and fish. 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. You can cook Banga Soup with Dry fish, Ponmo, Goat meat and Chicken using 11 ingredients and 8 steps. Here is how you achieve that.

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

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

You can use any combination of meat for this soup or just use plain red meat; I used a combination of cow head, foot, and red meat. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews. Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well. Add the scent leaves or other vegetable and salt to taste.

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken step by step

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. .

Nigerian banga soup is a quick and delicious Niger-Delta style palm nut soup. It is very easy to make and packed full of flavour from the herbs and spices used in making it. Banga soup is popularly eaten with starch but I love mine with pounded. Cooking Directions Place the pieces of beef or goat meat, pieces of ponmo and stock fish in a pot. Add as little water as possible, add the onion (diced) and the stock cubes then cover and cook till tender.