Directions
- 1Dissolve banga concentrate with hot water
- 2Add meat and snails into a pot
- 3Add seasoning, onions, and pepper
- 4Stir and let it steam for about 15 minutes
- 5Remove snails, they are still tough
- 6Add water and continue to cook for 10-15 minutes
- 7Blend the spices: irudgeje, ehuru, kalashi nutmeg, onion and hot yellow pepper until smooth
- 8Add fish into a bowl, add salt and hot water and let it soak for about 5 minutes
- 9Debone and scrub the fish
- 10Add settled banga juice
- 11Add the snails
- 12Add blended pepper and spices
- 13Add crayfish and cleaned dry fish
- 14Add some ugu or bitter leaf
- 15Give everything a good mix and let it simmer on medium-low heat
- 16Taste and adjust with seasoning or salt if necessary
Ingredients
- 1 can palm juice
- 1 bowl goat meat
- 1 bowl snails
- 3 dry fish
- 1 small bowl onions
- 4 yellow pepper
- 10 ewuru
- 1 pinch irugege
- 1 spoon crayfish
- 1 spoon seasoning
- 1 spoon salt
- 1 spoon fermentation locust beans
- 1 bowl bitter leaf
Equipment
potblenderwhisk
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