Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, banga and afang soups. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Banga and Afang soups is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Banga and Afang soups is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook banga and afang soups using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Banga and Afang soups:

1. Make ready Afang/Okazi leave
2. Prepare Waterleaves
3. Take Meat, dryfish, stockfish
4. Make ready Shelled perewinkle
5. Get Onions,
6. Make ready Palm oil
7. Take Cryfish, pepper, salt, seasoning

Steps to make Banga and Afang soups:

1. Wash meat, dry fish and stockfish, chop onions, blend fresh pepper, cut the bottom of the shelled perewinkle, wash clean and parboil, set them aside
2. Boil meat with onions and pepper, salt and seasoning, add the stockfish and allow to cook well then set aside.
3. Wash waterleaves very clean, and set on the fire for it to boil and dry it's water off, pound afang leave till its looking tiny in pieces, when the water is dry out the meat stock, crayfish, pepper, seasoning and allow to cook, when it boils out, add the meat and every other protein and the perewinkle then add palm oil, cover and allow to boil.
4. After some time, add the pounded afang, stir to mix properly and bring down from fire.
5. Serve with any prefered swallow

So that is going to wrap it up for this special food banga and afang soups recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!