I made this one very simple. First put your palm nut in a pot and put on fire to cook till tender.

When your palm nut is tender, bring down from fire and pour into your mortar and start pounding. B4 then, put water on fire in a kettle and allow to boil.

When the skin is out of the kernel, transfer it into a bowl and the start squeezing with your hand to extract the oil from the nut. Add hot water gradually to help you strain out all the oil. Your banga water is ready.

Then seive the oil into a pot and place on fire. Now for this part, i like cooking my meat with my banga water, this helps the meat absorb the soup taste.

Into the pot on fire, add tour washed meat and kpomo and allow to cook very well, till the oil and the water of the pakm nut is mixed together.

Now add your blended tomatoes, pepper, onion, crayfish, then cover the pot and allow to cook for like 5 mins

Then add your banga spices and seasoning. Then lastly add your periwinkle (you dont want your periwinkle over cooked, so it can still be crunchy?

Finally, taste for salt and then leave on fire to dry up a little more or if you have the native pot we call umuwo, you can put the pot down from fire and then serve into your umuwo and let it dry up there. The Umuwo gives the soup another unique taste.

Your banga soup is ready. You can eat it with any swallow of your choice, but it best goes with USI (starch).