Wash the banga, put in a pot, add some water then allow to cook

While the banga is cooking, wash the cow leg, stockfish and dry fish. Set the stockfish and dryfish aside then steam the cowleg till soft.

Once the banga is soft, drain out the water, put it in a mortar and pound. Once it's ready, use warm to wash and bring out the banga paste

Pour the paste in a pot, add the cowleg, dry fish, stockfish, crayfish, salt, pepper and seasoning cubes. Cover and allow it cook

Keep stirring until it gets thick then add your already slicked and washed oziza leaves and your banga soup is ready

Serve with rice or any swallow of choice