Banga Soup (Palm Nut Soup)

下ごしらえ

材料

作り方

手順

1. 1

   Wash the palm fruit thoroughly and place them in a large pot.

   約5 分

2. 2

   Add enough water to cover the palm fruit and boil for 25-30 minutes until they are soft.

   約30 分

   調理のヒント： The skin should be easy to peel off when cooked.

3. 3

   While the palm fruit is cooking, season the beef with some salt, bouillon cube, and chopped onion.

   約5 分

4. 4

   Boil the beef in a separate pot until tender, then set aside.

   約30 分

   調理のヒント： Keep the beef stock for later use.

5. 5

   Once the palm fruit are soft, drain the hot water and transfer them to a mortar or a sturdy bowl.

   約2 分

   調理のヒント： Alternatively, you can use a strong wooden spoon to mash them in the cooking pot.

6. 6

   Pound or mash the palm fruit until the flesh separates from the nuts.

   約10 分

   調理のヒント： Be careful not to break the nuts, as this can release a bitter taste.

7. 7

   Add a few cups of hot water to the mashed palm fruit and mix well.

   約1 分

   調理のヒント： The water helps to extract the palm cream.

8. 8

   Strain the mixture through a colander or sieve, pressing firmly to extract all the palm cream.

   約5 分

   調理のヒント： You may need to repeat this process with more hot water to get maximum extraction. Discard the fibrous pulp and nuts.

9. 9

   Pour the extracted palm cream into a clean pot and bring to a boil.

   約5 分

10. 10

    Add the banga spice mix, ground uziza seed, pounded scotch bonnet pepper, remaining chopped onion, crayfish, and the cooked beef.

    約2 分

11. 11

    Stir well and let the soup simmer for 20-30 minutes, or until it thickens to your desired consistency and the oil floats to the top.

    約30 分

    調理のヒント： Stir occasionally to prevent burning.

12. 12

    Add the flaked smoked fish and shelled periwinkle, if using.

    約1 分

13. 13

    Season with salt and remaining bouillon cube to taste, adjusting as needed.

    約1 分

14. 14

    Stir in the shredded beletete leaf (or scent leaf) and let it simmer for another 2-3 minutes.

    約3 分

    調理のヒント： Do not overcook the leaves to maintain their flavor and color.

15. 15

    Remove from heat and serve hot with fufu, eba, or rice.