MOUTHWATERING CATFISH BANGA SOUP

INGREDIENTS:

Catfish (any size of your choice). Pls note river catfish tastes better than pond. 

1 large onion divided into 2 half chopped and half blended with the peppers

1 tsp Cameroon Pepper 

2 tsp Seasoning powder or Bouillon cubes (divided into two)

3 Medium Stockfish Panla, Okporoko – soaked in hot water

1 Can Palm-nut Extract

2 Scotch bonnets

1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko

1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves.

1 Oburunbebe stick

2 Medium Dried Fish – soaked in hot water and deboned

4 to 6 Cups Water/stock

1 tbsp ground crayfish

Salt to taste

COOKING DIRECTIONS:

-Cook your banga until it softens (30mins plus); pound carefully, rinse the pounded banga and extract the banga water by using a sieve. 

-Rinse the catfish, add the diced onions, Cameroon pepper, seasoning powder, and salt. 

-Cook till the meat becomes a tender; remove and set aside.

-In another pot cook the stockfish and cook for 10 mins.

-Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover catfish stock from the boiled catfish.

-Cover and leave to cook until the oil begins to float on top of the soup.

-Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.

-Add the Banga spice, smoked fish, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 mins.

-Add your cooked catfish and leave for 3-4 mins. 

-Stir in and bitter leaves. Leave to simmer till thickened to your taste.

Serve hot with starch or pounded yam, semolina, fufu etc...