Easiest Way to Make Award-winning Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, banga soup with dry fish, ponmo, goat meat and chicken. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is something which I have loved my whole life.

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

The ingredients needed to make Banga Soup with Dry fish, Ponmo, Goat meat and Chicken:

1. Make ready 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. Get Stick Obrunbebe
5. Get cubes Seasoning
6. Get Perewinkle
7. Make ready Goat meat, Dry fish, Chicken, Ponmo, and Ground crayfish
8. Get Ground dry pepper, Beletete (dried crushed leaves.)
9. Make ready Banga soup mixed spices(Ataiko,Irogoje)
10. Make ready Stick Obrunbebe
11. Prepare cubes Seasoning

Steps 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’s going to wrap it up with this exceptional food banga soup with dry fish, ponmo, goat meat and chicken recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!