|1.5 litres||Palm-nut extract|
|1 medium-size||Fresh Catfish or any Fresh Fish of your choice|
|200 grams||Assorted Meat|
|2-3 medium pieces||Stockfish (panla, okporoko)|
|1-2 medium||Dried Fish|
|1/2 Cup||Fresh or Smoked Shrimps (optional)|
|1 tablespoon||Ground Dried Crayfish or Prawns ( Prawns preferably)|
|1-2 tablespoons||Banga Spice|
|1-2 tablespoons||Crushed Obeletientien Leaves or Dried Bitter Leaves|
|1 medium||Onion chopped|
|2 tablespoons||Dried Pepper (Atagungun)|
|1/2 Cup||Cup Periwinkles (optional)|
- Wash fresh catfish with salt to remove the slime. Alternatively, you can freeze it for a day, leave to thaw, and just rinse with water.
- Wash and boil the meat with some salt, seasoning and onions. Cook till tender.
- When the meat is tender, add the dried fish.
- Add the palm nut extract. Let it boil for 10-12 minutes.
- Then add the banga Spice, Oburunbebe stick, ground crayfish or prawns, dried pepper, seasoning cube, and salt to taste. Taste for salt and add if needed.
- Add the fresh Catfish or your preferred fresh fish, fresh shrimps, and periwinkles. Reduce the heat, allow to cook for 7-10 minutes, at this time, palm oil would have settled on the top. Remove some of the palm oil if you find it too oily.
- Blend your bitter leaves or obeletientien. Add the obeletientien or bitter leaves, stir and combine. Cook for 2 minutes, and turn off the heat.
- Remove the Oburunbebe stick.
Enjoy your Banga soup with Golden Penny Goldenvita.
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