Wash palm nuts, put in a pot, add water, and boil until cooked. When cooked, put in a mortar and pound.

Add water, wash to remove the oil. Use a basket to drain the oily water, remove the chaff. Put in a pot and boil.

Boil the oil until it becomes thick, you can use a spoon to scoop the excess oil from the top (if necessary)

Your banga stew is ready!!! You can eat with white rice or swallow. Enjoy!