BANGA AND STARCH
This week we are doing it the Niger delta way, recipe for the week is Urhobo banga, so many tribes have their different versions of Banga soup, which are all deliciously different in their own ways. culled from mama p cook book.
INDREGIENTS
Banga/palm nuts( you can use the tinned one)
Banga spices( ataiko and irujeje)
Salt
Maggi
Beef/chicken/cat fish( you can use either options)
Dry fish
Periwinkle
Onions
Fresh pepper
Beletete leaves
step 1
- wash palm nuts and place in water to boil
- after 30 minutes it should be thoroughly cooked to drain the water
- place the banga in a bowl/pot/mortar and pound gently to extract the juice or knead with your hands
- when the skin is peeled from the nuts, add warm water and sieve out the juice
- repeat the process 2 more times to ensure you extract all the juice.
step 2
- pour banga liquid in a pot
- crush four knorr cubes into pot
- pour cleaned dry fish in pot
- add sliced onions
- pour blended onions and pepper
- add crayfish
- add banga indregients
- add boiled beef
- add perwinkle, then stir and leave to boil for 15 minutes
- check your soup and taste, add salt to taste. then give it another 5 minutes
- check your soup, by now it should be cooked, thicker and with oil floating on top.
starch
- mix starch with water in a frying pan( use your hand to mix it to prevent lumps)
- add a little bit of oil ( just a drop)
- put on cooker and start to stair( making starch takes alot of strength so just have that in mind)
- keep staring until the whole mixture turns completely yellow
- remove starch into a plate
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