Recipe: Delicious Goat meat Banga soup and starch

Goat meat Banga soup and starch. Goat meat Banga soup and starch I don come again ooo with delicious deltan food. This is unlike the other banga stew that is native to the Igbos and popularly served with white boiled rice This Banga soup is indigenous to the Deltans but also loved and enjoyed by both People from Edo state and all of the Niger Delta. Get a deep frying pot,put your starch with some water and mix,the same way u mix pap for making,mix it to the texture u want your starch to have,either thick or light.

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. The Banga soup came with the protein option (chicken, goat meat, beef, turkey) so we went with chicken. However when they served the Banga it came with turkey instead, maybe the waiter assumed it was the same thing or forgot to mention they did not have chicken. You can cook Goat meat Banga soup and starch using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Goat meat Banga soup and starch

1. Prepare 1 of small wrap of starch.
2. Prepare 1 of mudu of banga.
3. It's 1 of full tbsp of banga spice.
4. It's 2 tbsp of ground crayfish.
5. Prepare 3 tbsp of ground dried pepper(to taste).
6. Prepare 1 of wrap of obenetete or dried bitter leaf.
7. You need of onion.
8. You need cube of Seasoning.
9. Prepare of Salt.
10. You need of Periwinkle.
11. It's of Kpomo(optional).
12. It's of Dried fish(optional).
13. You need of Goat meat.
14. You need of Dried or fresh shrimps (optional).

Banga soup and starch 😍😍 painter of palm fruits • Cat fish • Cow tail • periwinkles • stock cubes • dry pepper • medium sized onion • Beletientien • Sandra Nwachukwu. Traditionally Banga soup is made with fresh in several varieties. Yes, you can make it with meat, but it truly is not the same. The flavour of fish is so tender and delicate, matching the delicate taste of the palm fruit.

Goat meat Banga soup and starch instructions

1. Wash your banga,put in a pot,add water and boil to soft..
2. When soft,get ur mortar and pistel ready,pound d hot banga,put it in a bowl,add some water to it and extract your banga paste..
3. Filter the paste into a pot and keep on the fire to heat up.....As it starts boiling add your onion,ground pepper,ground crayfish,seasoning cube,salt and banga spice and cover to boil..
4. After boiling for 30mins add your obenetete or dried bitter leaf to it and cover to boil more.
5. As the banga thickens add your already boiled and diced kpomo,dried fish and already boiled goat meat and cover to keep boiling..
6. By now ur banga soup has thickened,add your periwinkle and shrimps,I used dried shrimps,boil for 5mins more and your soup is ready.
7. Don't allow it to be too thick but if it is too thick then add little water,steam a little and put down.
8. For starch making you can check my previous post..

If you will use Meat, Bush meat is best. Banga stew is native to the Igbos and usually served with boiled white rice. While banga soup (as in this case) goes with starch, eba or fufu. The two are prepared the exact same way; the difference is just the spices. This recipe will, in the next few minutes shows you exactly how to make banga soup like an Itsekiri woman.