OFE AKWU WITH STARCH

**INGREDIENTS:

_3 custard cups Palm fruits

_Cow meat

_Scent leaves enough for flavour

_1 cup Crayfish not grounded

_Fresh pepper to taste

_2 small onions

_3 sizeable Bonga fish

_3 Seasoning cubes

_Salt to taste

HOW TO PREPARE BANGA SOUP(OFE AKWU):

_Wash the palm fruit, put in the pot, add water to cover the palm fruit and cook for 20 to 25 minutes on medium heat.

_Transfer to a sieve to drain water, put in a mortar, pound, add water, mix to help extract the concentrate.

_Wash the cow meat with salt, put the meat in the pot add little water and season with onion, salt and seasoning cube, cook for 5 minutes.

_Grind the crayfish, debone the bonga fish, coarsely blend the pepper, chop the onions, roast and grind the local spice, wash and shred the scent leaves and set all aside.

_Put the palm fruit concentrate in the pot, apply heat, pour in the ice fish stock, add bonga fish, crayfish, local spices, pepper, stir and cover until it thickens.

_Add the meat, seasoning cube, salt to taste, cover and leave to boiled for 15 minutes.

_Add the scent leaves and leave for 5 minutes.

_It’s Ready!

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