Banga Soup with Dry fish, Ponmo, Goat meat and Chicken
Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, banga soup with dry fish, ponmo, goat meat and chicken. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have banga soup with dry fish, ponmo, goat meat and chicken using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Banga Soup with Dry fish, Ponmo, Goat meat and Chicken:
  1. Prepare Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish
  2. Take Ground dry pepper, Beletete (dried crushed leaves.)
  3. Get Banga soup mixed spices(Ataiko,Irogoje)
  4. Make ready Obrunbebe
  5. Take Seasoning
  6. Make ready Perewinkle
  7. Take Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish
  8. Prepare Ground dry pepper, Beletete (dried crushed leaves.)
  9. Prepare Banga soup mixed spices(Ataiko,Irogoje)
  10. Make ready Obrunbebe
  11. Take Seasoning
Instructions to make Banga Soup with Dry fish, Ponmo, Goat meat and Chicken:
  1. Boil your meat with stock cube, some dry pepper(preferably Cameroon pepper), onion, salt and water
  2. Boil your Palm kernels till the skin is soft enough to be peeled off by your hand and extract the juice.
  3. Boil your banga juice for about 5mins
  4. Add your pepper, dried fish, banga spices including the stick, seasoning, beletete, crayfish and cook for 10 mins
  5. Add your spiced perpoiled goat meats and stock then cook for about 8mins. If you have periwinkle add it 5mins before the soup is cooked or when you see oil floating to the top.
  6. Check for seasoning and adjust if necessary, put off your burner if you feel it is thick enough and your soup is ready.
  7. Tip from the old Mamas, if you are impatient to wait for it to thicken, you can add some yellow garri. It will do the magic.

So that is going to wrap this up with this exceptional food banga soup with dry fish, ponmo, goat meat and chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!