Banga Soup (Palm Nut Soup)
Ingredients
- 250 ml Palm Nut Extract Canned or fresh
- 500 g Assorted Meat Beef, goat, or fish
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 tbsp Ground Crayfish
- 1 tsp Ground Pepper
- 1 tsp Salt To taste
- 100 g Leafy Greens Spinach or Bitterleaf
Instructions
- Cook the assorted meat until tender. Set aside.
- In a pot, sauté the chopped onion and minced garlic until fragrant.
- Add the cooked meat to the pot and stir.
- Pour in the palm nut extract and bring to a boil.
- Add the ground crayfish, ground pepper, and salt. Stir well.
- Reduce the heat and simmer for 30-40 minutes, stirring occasionally.
- Add the leafy greens and cook for another 5-10 minutes.
- Adjust seasoning to taste.
- Serve hot.
