Scent leaf banga stew
I have always loved this stew right from the first day I ate it and I have been trying to cook it on my own at home. Each time I make it its not always thick enough until I met an Igbo woman who gave me a special spice for thickening and since then my banga stew is bae.
Scent leaf banga stew
I have always loved this stew right from the first day I ate it and I have been trying to cook it on my own at home. Each time I make it its not always thick enough until I met an Igbo woman who gave me a special spice for thickening and since then my banga stew is bae.
Open in Cookpad AppSteps
- 1
Wash banga throughly and put on the fire to boil.
- 2
When its soft and tender bring it down and pound in a mortar until all the shafts are off.
- 3
Add water to wash thoroughly, separate shaft and kernels. When done with removing shaft and kernel u will be left with the oil water,pour in a pot and set on the cooker to boil.
- 4
As it boils it gets thicker,you can now add the boiled beef crayfish and other spices and seasoning.
- 5
Lastly add the cow skin and smoked fish and finally the shredded scent leaves.
- 6
Allow to cook for another 10 mins and your banga stew is ready.
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