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Banga with cocoyam soup and assorted meat
Banga with cocoyam soup and assorted meat

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We hope you got insight from reading it, now let’s go back to banga with cocoyam soup and assorted meat recipe. You can cook banga with cocoyam soup and assorted meat using 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Banga with cocoyam soup and assorted meat:
  1. Take 400 g palm nuts(banga)
  2. Use 15 medium sized cocoyam
  3. Get 200 g goat meat
  4. Get 300 g ofals
  5. Take 200 g dried cat fish
  6. Get 150 g crayfish
  7. Get 1 handful shredded uziza leaf
  8. Take 4 big yellow pepper
  9. Prepare Half teaspoon Cameron pepper
  10. You need 2 tablespoon iru
  11. You need 4 Stock cubes
Instructions to make Banga with cocoyam soup and assorted meat:
  1. Wash and boil in separate pots simultaneously: the cocoyam, palm nuts and all meats for 30 mins each.
  2. Pound the cocoyam into a paste and set aside. Pound the palm nuts and rinse with water to extract the oil, in paste form.
  3. Set the oily paste on heat for 10mins add the cocoyam paste boil for 10mins add all the meat, dried fish, crayfish, all pepper, iru, salt and boil for 20mins
  4. Add stock cubes, taste for salt, stir well for consistency.
  5. Add water if desired, add uziza leaves a d turn off heat. Bon Appetite.

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