My ingredients
Wash the palm fruit and boil it till it soft

When it done transfer it into a mortal and pound till all the chaff is generated like mine
Add warm water to the pounded palm fruit and extract put the juice

Strain out the juice with a sieve
Transfer into a clean put by straining it once more becareful not to strain the black particles underneath the bowl into the soup

Add the uyakak, banga stick, what is banga soup without all this extra flavor that will scatter the whole neighborhood and call out your cravings… and allow it to cook for about 10 to 15mins or until oil begins to flow on it face

Add the pepper, allow to boil for few mins then add the banga spice and cook for another 5mins

Add in the crayfish powder, dried fish, cook for another 3 mins

Add seasoning and salt to taste and continue cooking

Add in the Periwinkles cook for another 3mins

Then add the beletete (banga leaf) cover and allow to cook for 5 mins and it ready to be served…..remove the uyakak and the banga stick wash and store in a zip lock bag and store in the refrigerator you can reuse later

I served mine with starch how to make starch
Place your starch in a bowl add water and dissolve it like ogi (pap)
Transfer it into a pot place on heat
Then add palm oil to it mix mix mix till you get a custard yellow color if it as not given you that shining custard yellow color add some little water to it allow to boil for few mins and it ready to serve and enjoy with the almighty BANGING BANGA SOUP