This is a soup made with palm nut fruit, also known as banga soup. It is widely eaten in different parts of Nigeria.
Ingredients:
800g palmfruit concentrate
225g cooked king prawns
300g dry fish
225g uyayak
30g atama leaves (dry or fresh)
Cooked assorted meats (cowfoot, ox tail , shaki, beef, kpomo)
350g stockfish
3-4 tablespoon ground crayfish
2 scotch bonnet blended
Maggi
Salt
800ml water
Any meat stock from your cooked meat.
Instructions:
1) in a large pot, pour the meatstock in add your cooked meat,stockfish,prawns,crayfish dryfish, scotch bonnet and uyayak. Cover and allow to boil for about 5 minutes.
2) Add your palmnut concentrate ,and your water. Making sure you mix properly, add maggi and salt and cover to cook for about 10 minutes.
3) next you add your atama stir , leave on the fire for 3 minutes, and your soup is ready.
If you feel the soup is too thick add a bit of water , I prefer my soup thick . The uyayak and atama gives the soup a unique flavour and taste.
