Directions
- 1Wash banga seeds thoroughly before boiling.
- 2Pound the already cooked banga seeds.
- 3Extract the juice from the seeds using a combination of hot and cold water.
- 4Boil the extracted juice, do not cover the pot fully.
- 5Remove the thing that floats on top of the oil while boiling because it is bad for the body. It contains cholesterol.
- 6Add the boiled banga to the half-cooked protein (beef, stockfish head, and dried catfish).
- 7Add onions, salt, washed dried cut fish, yellow and red pepper.
- 8Add crayfish.
- 9Add the dissolved okpei in water or pounded okpei.
- 10Add local banga spice.
- 11Adjust taste with seasoning.
- 12Stir well and allow to cook until you get the perfect consistency.
- 13Add scent leaves and ugu leaves, then turn off the heat to avoid overcooking.
Ingredients
- 1 cup Banga seeds
- 200 grams Beef
- 1 Stockfish head
- 2 Dried Catfish
- 1 Onions
- 2 tablespoons Yellow and red pepper
- 2 tablespoons Crayfish
- 2 Knorr seasoning cubes
- 2 tablespoons Banga spice
- 1 tablespoon Salt
- 1 tablespoon Cameroon pepper
- 5 Okpei
- 1 handful Scent leaves
- 1 handful Ugu leaves
Equipment
potmortar and pestlesievespooncutting boardknife
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