AKA Bangasi (Banga Soup)

Instructions

1. Prepare Palm Nut Extract: Open fresh frozen palm nut package, transfer to pot, add hot water, cover and let sit for 30-45 minutes. Then use clean hands to squeeze out the cream (juice) from the palm nuts. Discard the residue (chaff) and strain the juice through a sieve to remove leftover solids. This juice is the base for the soup.
2. Prepare Vegetables: Harvest, wash, and cut the scent leaf and pumpkin leaf (ugu). Set aside.
3. Cook Goat Meat: Season goat meat with chopped onion, seasoning powder, salt, fresh thyme, and rosemary. Cover and cook until tender.
4. Cook Mael Fish: Season mael fish with curry powder, thyme, rosemary, seasoning powder, and salt. Add water and cook for 5-7 minutes until tender but not disintegrated. Remove and air fry or fry in oil as preferred.
5. Add Stock Fish and Dried Fish: Add pre-cooked stock fish and washed, de-boned dried fish to the cooking goat meat and continue cooking together.
6. Combine Palm Nut Base and Proteins: Transfer palm nut juice to stove and add all cooked proteins (goat meat, stock fish, dried fish).
7. Add Seasonings: Add blended habanero pepper, locust bean (iru), banga spice, calabash nutmeg (ehuru), seasoning powder, and salt. Stir well.
8. Add Mael Fish and Crayfish Powder: Add air-fried mael fish and ground crayfish powder. Mix gently to avoid breaking the fish.
9. Add Vegetables and Finish Cooking: Add the prepared scent leaf and pumpkin leaf. Let steam for about 2 minutes until vegetables are tender but still vibrant.
10. Serve: Serve hot with white rice and optionally fried plantain on the side.