Banga Soup Preparation [PDF]

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BANGA SOUP PREPARATION Ingredients for Banga Soup 1. 2. 3. 4. 5. 6. 7. 8.



Palm Oil Beef Dry Fish Onions Vegetables – Dried and crushed bitter leaves. Grounded crayfish Pepper and Salt Oburubebe Stick or Banga stick.



Before you cook the Banga Soup 1. Extract the palm fruit concentrate from the palm fruits 2. Cook the beef and the dry fish with 1 bulb of diced onion the stock cubes till done 3. Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga soup its unique aroma and taste. 4. Cut the remaining bulb of onion, pound the crayfish, pepper in a mortar and set aside. Cooking Directions 1. Set the pot of palm fruit extract and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the Banga soup. 2. Now, add the beef, dry fish and stock, the onions, crayfish, and pepper and leave to boil very well. 3. Add the scent leaves or the vegetable and salt to taste. Leave to simmer for about 2mins. The banga soup is done. Serve with white Rice, Starch, Garri, Semolina or Pounded yam.



AFANG SOUP PREPARATION Ingredients for Afang Soup Preparation 1. 2. 3. 4. 5. 6. 7.



Okazi/Afang leaves Water leaves Red Palm oil Beef and Dry fish Pepper and Salt Stock cubes Periwinkle



Before you cook the Afang Soup 1. Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. 2. Grind your pepper and crayfish and cut the onions into tiny pieces.



Cooking Directions 1. Boil the beef with the diced onions and stock cubes in a very small quantity of water when done add dry fish and cook for about 5 minutes 2. Now add the Palm oil, crayfish, Pepper. Once it starts boiling, add the Afang (Okazi) leaves, Water leaves and Periwinkle. When the Okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5minutes. The Afang soup is ready. Serve with Garri (Eba), Semolina, Fufu, Amala, or Pounded Yam.