BANGA SOUP - ANOTHER NIGERIA FAMOUS RECIPE

This is another well known Nigerian Recipe which some call Palm-Kernel or Palm-nut soup. This soup is common to the Delta, Edo and Igbo People of Nigeria. The recipes for this Nigerian soup are:

(1) 500g / l1b Assorted parts of meat

(2) 225g / 8oz stockfish (pre-soaked)

(3) 225g / 8oz bushmeat (washed)

(4) 1kg / 2Ib oil-palm nuts

(5) 225g / 8oz ground crayfish

(6) 1pt stock or water

(7) 100g / 4oz ground pepper

(8) 1 onion (sliced)

(9) salt to taste

Wash the meat and put it in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.

Add the smoked fish and stockfish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washed nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff. Pour the strained pulp into the meat together with the ground pepper and onions. Sprinkle the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon. Check seasoning and serve with pounded yam, starch, semovita, garri or even rice.

Note:

Fresh fish crayfish and shrimps could be used instead of meat. Some quantity of Scent leaf should be added to spice it up.

EDIKA'NKONG SOUP- NIGERIA'S MOST FAMOUS LOCAL RECIPE FROM nigerianrecipescentre

Edika'Nkong is a well known Nigerian recipe, particularly indigenous to the Ibibios and Efiks, who are located in the South South region of Nigeria. This recipe is enjoyed and appreciated amongst connoisseurs and lovers of good soup all over the country, and indeed the world.
There are complains in many quarters about the difficulty of preparing this superb recipe but as you can see from the list below, it is only a simple vegetable soup.
Most foreigners who have visited this part of Nigeria will ever wish to come back for more of Edike’nkong soup.

Steps to prepare this simple and delicious Nigerian recipe are:

(1) I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
(2) 4 snails (washed with lemon and limes)
(3) 450g / llb stockfish (pre-soaked)
(4) 450g / llb dry fish ( thoroughly washed)
(5) 450g/ llb periwinkles (top & tail)
(6) 22 5 § / 8oz whole dry prawns (cleaned)
(7) 225g / 8oz ground crayfish
(8) I medium onion1.
(9) 35kg/3 lb fresh pumpkin leaves (washed & shredded)
(10) I kg /21b fresh waterleaf (prepared and washed)
(11) 200ml palmoil600ml / lpt stocksalt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with any of the following: Fufu, pounded yam, garri, semovita etc.