Banga Soup (Ofe Akwu)

Ingredients

• Water (3 cups)
• Salt (to taste)
• Seasoning cubes (2 cubes)
• Utazi leaves (1 handful, finely chopped)
• Uziza leaves (1 handful, finely chopped)
• Fresh pepper (2, finely chopped)
• Onions (1 medium, finely chopped)
• Crayfish (1/2 cup, ground)
• Dried fish (1, cleaned and deboned)
• Stockfish (1, cleaned and deboned)
• Assorted meat (beef, goat meat, or chicken) (1kg, cleaned and cut into bite-sized pieces)
• Palm fruit extract (2 cups)

Instructions

1. In a large pot, add the palm fruit extract and water. Bring to a boil and let it simmer for 20 minutes to soften the extract.
2. Add the assorted meat, stockfish, dried fish, onions, and seasoning cubes into the same pot. Cook on medium heat for about 30 minutes, or until the meat is tender and the flavors have melded together.
3. Stir in the ground crayfish, fresh pepper, and salt. Allow the soup to simmer for another 10 minutes, so the flavors can further develop.
4. Finally, add the finely chopped uziza and utazi leaves. Stir the soup, and let it cook for an additional 5 minutes.
5. Taste the soup and adjust the seasoning if needed. Your delicious Banga Soup is ready to be served!
6. Serve hot with your choice of swallow (like pounded yam, fufu, or eba) for a complete and satisfying meal.