Catfish and assorted meat Banga soup. Ingredients: Catfish (any size of your choice). Pleases, note river catfish tastes better than a pond. Assorted meat (shaki, liver, towel, etc) Periwinkles1 large onion divided into 2 half chopped and half blended with the peppers1 tsp Cameroon Pepper 2 tsp Seasoning powder or Bouillon cubes (divided into two)3 Medium Stockfish Panla, Okporoko – soaked in hot water1 Can.
Palm-nut Extract2 Scotch bonnets1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.1 Oburunbebe stick2 Medium Dried Fish – soaked in hot water and deboned4 to 6 Cups Water/stock1 tbsp ground crayfishSalt to taste cooking directions:-Cook your banga until it softens (30mins plus); pound carefully, rinse the pounded banga and extract the banga water by using a sieve. –
Rinse the catfish, add the diced onions, Cameroon pepper, seasoning powder, and salt. -Cook till the meat (assorted) becomes a tender; remove and set aside.-In another pot cook the stockfish and cook for 10 mins.-Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover catfish stock from the boiled catfish.-Cover and leave to cook until the oil begins to float on top of the soup.-
Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.-Add the Banga spice, periwinkles, smoked fish, assorted meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 mins.-Add your cooked catfish and leave for 3-4 mins. -Stir in and bitter leaves. Leave to simmer till thickened to your taste. Serve hot with starch or pounded yam, semolina, fufu, etc…