Recipe: Perfect Goat meat Banga soup and starch

Recipe: Perfect Goat meat Banga soup and starch Delicious, fresh and tasty.

Goat meat Banga soup and starch. Goat meat Banga soup and starch I don come again ooo with delicious deltan food. Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta states. This is served with starch, eba or fufu.

Put in the crushed rodo, and allow to boil a little more.

When the soup is as thick as you like it, bring off the heat!

However when they served the Banga it came with turkey instead, maybe the waiter assumed it was the same thing or forgot to mention they did not have chicken.

You can cook Goat meat Banga soup and starch using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Goat meat Banga soup and starch

1. You need 1 of small wrap of starch.

2. It’s 1 of mudu of banga.

3. Prepare 1 of full tbsp of banga spice.

4. Prepare 2 tbsp of ground crayfish.

5. Prepare 3 tbsp of ground dried pepper(to taste).

6. You need 1 of wrap of obenetete or dried bitter leaf.

7. You need of onion.

8. You need cube of Seasoning.

9. It’s of Salt.

10. You need of Periwinkle.

11. Prepare of Kpomo(optional).

12. You need of Dried fish(optional).

13. You need of Goat meat.

14. Prepare of Dried or fresh shrimps (optional).

Delta banga soup is best served with starch or eba.

This is unlike the other banga stew that is native to the Igbos and popularly served with white boiled rice This Banga soup is indigenous to the Deltans but also loved and enjoyed by both People from Edo state and all of the Niger Delta.

Wash the goat meat with salt to rid it of sand, wash the chicken as well and place in a pot.

All meat boil for a while before adding water gradually.

Goat meat Banga soup and starch step by step

1. Wash your banga,put in a pot,add water and boil to soft..

2. When soft,get ur mortar and pistel ready,pound d hot banga,put it in a bowl,add some water to it and extract your banga paste..

3. Filter the paste into a pot and keep on the fire to heat up…..As it starts boiling add your onion,ground pepper,ground crayfish,seasoning cube,salt and banga spice and cover to boil..

4. After boiling for 30mins add your obenetete or dried bitter leaf to it and cover to boil more.

5. As the banga thickens add your already boiled and diced kpomo,dried fish and already boiled goat meat and cover to keep boiling..

6. By now ur banga soup has thickened,add your periwinkle and shrimps,I used dried shrimps,boil for 5mins more and your soup is ready.

7. Dont allow it to be too thick but if it is too thick then add little water,steam a little and put down.

8. For starch making you can check my previous post..

Once meat is cooked, turn off heat.

Once the palm fruits are soft, drain and discard cooking water.

Traditionally Banga soup is made with fresh in several varieties.

Yes, you can make it with meat, but it truly is not the same.

The flavour of fish is so tender and delicate, matching the delicate taste of the palm fruit.