Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, banga with cocoyam soup and assorted meat. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Banga with cocoyam soup and assorted meat is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Banga with cocoyam soup and assorted meat is something that I have loved my whole life.

Ingredients used in video Palm fruit Carrots Onions Red bell pepper leeks Maggi Turmeric salt to taste Hot chillies pepper Ginger already prepared cocoa yam. Meat Cocoyam Akwu (palm nut cream) Ogiri Uziza.e.t.c. like, share, comment.(Nri ndi ogaraya aa). Ingredients Meat Banga (palm fruits) Kpomo Crayfish Periwinkles Stockfish Smoked fish Dried fish Round fish (kpala) Yellow pepper Cocoyam (thickener) Okpehi ogiri Lobsters Salt to taste Seasoning cubes Uziza leaves Utazi leaves Uha leaves.

To get started with this recipe, we must prepare a few components. You can have banga with cocoyam soup and assorted meat using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Banga with cocoyam soup and assorted meat:

1. Take 400 g palm nuts(banga)
2. Make ready 15 medium sized cocoyam
3. Make ready 200 g goat meat
4. Get 300 g ofals
5. Get 200 g dried cat fish
6. Take 150 g crayfish
7. Prepare 1 handful shredded uziza leaf
8. Make ready 4 big yellow pepper
9. Take Half teaspoon Cameron pepper
10. Make ready 2 tablespoon iru
11. Get 4 Stock cubes

Cocoyam soup is a special type that is prepared with edible cocoyam powder or fresh cocoyam. It is one of the soups adored by Igbos and majorly prepared on Feco Cocoyam Powder for soup, an alternative to fresh cocoyam (ede ofe) is hygienically processed and well packaged edible cocoyam. Banga Soup is a native Nigerian soup also known as OFE AKWU, the soup is popular among the Niger delta and southeastern part of Nigeria. Ingredients used to make ogbono soup.

Instructions to make Banga with cocoyam soup and assorted meat:

1. Wash and boil in separate pots simultaneously: the cocoyam, palm nuts and all meats for 30 mins each.
2. Pound the cocoyam into a paste and set aside. Pound the palm nuts and rinse with water to extract the oil, in paste form.
3. Set the oily paste on heat for 10mins add the cocoyam paste boil for 10mins add all the meat, dried fish, crayfish, all pepper, iru, salt and boil for 20mins
4. Add stock cubes, taste for salt, stir well for consistency.
5. Add water if desired, add uziza leaves a d turn off heat. Bon Appetite.

Three cooking spoon red palm oil. Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta states. Use a sieve to strain the extract into your cooked meat. Please I want to know if one can substitute the powdered cocoyam for a fresh cocoyam that you'll have to. Banga Soup is a Nigerian soup that is native to the Southernarts of Nigeria.

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