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Hellooo Foodies!!!… Welcome to Aleey’s kitchen. today I’ll be sharing one of my fave recipes with y’all food enthusiasts. Be sure to try it as a Sunday lunch option or just to spice up your meal plan…
BANGA STEW (Not to be confused with Banga Soup)
INGREDIENTS
- Chicken,
- fresh fish or meat Palm kernel (Desired quantity)
- Scent leaves
- Okpehe
- Crayfish
- Pepper (atarodo) Red bell peppers
- Seasonings
- Salt
- Onions
- Oziza leaves (Optional)
- Garlic and Ginger (Optional)
- Cumin (Optional)
METHOD OF PREPARATION
- Wash your meat or fish in salted water.
- In a clean pot, pour in the washed meat or fish, season with salt, seasonings, onions, ginger, garlic, cumin etc. Add appropriate amount of water and cook till tender.
- Cut the vegetables (Scent leaves and Oziza), chop the onions, Pound the Okpehe, crayfish and pepper (atarodo) in a mortar and set aside.
- Wash the kernels properly and put in a pot of boiling water, cook till tender.
- In a mortar, carefully pound the kernels to remove the skin without breaking the seed. Squeeze out the juice from the kernels in a bowl with a moderate quantity of water.
- In a fresh pot, pour in the meat or fish stock and let boil. When it comes to a rapid boil, add the ground okpehe, crayfish, pepper, let boil.
- Pour in the squeezed palm kernel juice; add salt and chosen seasonings to taste, allow to boil. Wash the scent leaves properly, add to the pot and let boil.
- Put Down your pot; voila your Banga Stew is done.
- You may add a Sprinkle of Oziza leaves and cutlets of onions as well as bell peppers as garnish for an even tastier stew.
Banga Stew may be served with rice, it also tastes delish with boiled potatoes. Alternatively, you could serve it with Semolina or wheat meal. Bon Appetit!