Step-by-Step Guide to Prepare Super Quick Homemade Banga Soup with Dry fish, Ponmo, Goat meat and Chicken

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, banga soup with dry fish, ponmo, goat meat and chicken. It is one of my favorites food recipes. 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 well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Banga Soup with Dry fish, Ponmo, Goat meat and Chicken is something which I’ve loved my entire life.

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

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

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