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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, banga soup with dry fish, ponmo, goat meat and chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook banga soup with dry fish, ponmo, goat meat and chicken using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Banga Soup with Dry fish, Ponmo, Goat meat and Chicken:
  1. Get Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish
  2. Prepare Ground dry pepper, Beletete (dried crushed leaves.)
  3. Take Banga soup mixed spices(Ataiko,Irogoje)
  4. Take Stick Obrunbebe
  5. Prepare cubes Seasoning
  6. Take Perewinkle
  7. Get Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish
  8. Take Ground dry pepper, Beletete (dried crushed leaves.)
  9. Make ready Banga soup mixed spices(Ataiko,Irogoje)
  10. Get Stick Obrunbebe
  11. Prepare cubes Seasoning
Instructions to make Banga Soup with Dry fish, Ponmo, Goat meat and Chicken:
  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.

So that’s going to wrap this up for this special food banga soup with dry fish, ponmo, goat meat and chicken recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!