Happy Sunday, everyone, and thanks for visiting my blog. The #creative-sunday presented by @Hivelearner is taking a new turn for me today since there has been so much excitement around Hive's enormous pump these last few days and because I am a foodie. I'll be preparing "Banga Soup" for today's Sunday creativity. It is a well-known meal that is prepared by the Deltanans here in Nigeria. So, after the church service, I conducted an online church service, and as soon as I was through, I hurried to the market to get the items I needed.
INGREDIENTS:
- 2 small custard rubbers of Banga seeds(palm fruit)
- Banga seasonings (seeds)
- Banga leaf
- a single onion bulb
- 4 Maggie cubes
- Salt
- fresh fish (catfish)
- Kpomo(canda)
- Pre-winkle(isam)
- Dry or stocked fish
- fresh pepper
RECIPE
- I started by giving the banga seeds two thorough washes in water to remove the sand. After cleaning it, I placed it in a pot that was clean and dry, poured approximately three glasses of water, and set the pot on the fire to boil.
N/B:These palm fruit seeds came from a palm tree.
- To soften the seeds and make it easier to mash, I let it simmer for approximately 30 to 40 minutes. When it was done, I transferred the seeds from the pot into a mortar using a spatula. Because there could still be sand beneath the water I used to boil the seeds, I was cautious not to let any go in when I transferred it from the pot to the mortar.
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I separated the flesh of the seed from the nutshell by carefully and gently mashing the seeds with the pestle. Note: I didn't pound it, so the nuts are intact. After lightly pounding the bangs seeds, I moved them from the mortar to a large bowl and added water to extract the soup's flavor. I properly cleansed my hands before pouring four glasses of water into the bowl and beginning to squeeze out the contents. I then drained and separated the main content from the shaft using a filter in another clean pot.
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I carried out this procedure once more until I was able to remove all of the content (oil). I then set that one aside and threw the shaft away.
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I continued by washing my fresh fish twice with water, washing the stock fish in hot water, and dicing my canda, which is known as "kpomo" in my region. After that, I combined them all in a clean pot with a glass of water, two Maggie cubes, and finely chopped onions. I let it steam for only five minutes before setting it aside.
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The banga Soup extract was then returned to the burner to resume boiling and begin thickening.
I'll move on to the spices. Since I don't have a blender, I rinsed them with water, added them to the mortar, and then ground them with a pestle into a powder. Then I use the mortar to also grind my pepper.
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Then I poured my steamed fish, kpomo, stock fish, grinded fresh pepper and Banga spice,pre winkle into the boiling pot of soup and stir. I had to put a timer on to be sure of how many minutes it took for the soup to thicken and it took about 35 minutes.
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Then I added 2 cubes of Maggie and salt to taste. I also poured the banga leaf too since it was already packaged, stirred and allowed to boil for a few minutes more and then turned off the gas.
And That's it. Most people eat it with starch which I'm not familiar with and some with poundo.
Thanks for reading anyways. Have a nice day.
N/B:ALL PHOTOGRAPHS HERE WERE TAKING BY ME
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