Banga with cocoyam soup and assorted meat

Name: Banga with cocoyam soup and assorted meat
Cuisine: Nigerian
Ingredients: 400 g palm nuts(banga); 15 medium sized cocoyam; 200 g goat meat; 300 g ofals; 200 g dried cat fish; 150 g crayfish; 1 handful shredded uziza leaf; 4 big yellow pepper; Half teaspoon Cameron pepper; 2 tablespoon iru; 4 Stock cubes

Amaka Iheke @cook_8166729

My relatives decided to pay my family a visit. I resorted to making our local native soup for the special get-together

Amaka Iheke @cook_8166729

My relatives decided to pay my family a visit. I resorted to making our local native soup for the special get-together

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Ingredients

400 gpalm nuts(banga)
15medium sized cocoyam
200 ggoat meat
300 gofals
200 gdried cat fish
150 gcrayfish
1 handfulshredded uziza leaf
4big yellow pepper
Halfteaspoon Cameron pepper
2 tablespooniru
4Stock cubes

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Steps

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.