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...😊

Nsala soup.

Ingredients:

Live chicken

1 medium size smoked Fish

Dried Pepper ( Cameroun type preferable)

1 teaspoon Uziza seeds (ground)

2 pieces Uda (crushed)

1 tablespoon crayfish (ground)

Few slices Uziza leaves (as herb)

1-2 table spoons yam flour or 2 palm size flattened pounded yam (to thicken soup)

Water ( enough to serve 4 people’s soup)

Seasoning to taste

Salt to taste

Cooking directions:

-Wash, season, steam chicken with pepper and salt. -Add pieces of yam and cook; Take out when cooked and pound for the thickener.

-Wash fish, add to pot with the spices and crayfish when chicken is almost cooked. Check the seasoning and pepper at this point.

-Add more water to the the pot, bring to boil, add the pounded yam and cook till the soup thickens to the desired consistency

Note: If you are using yam flour, dissolve in cold water into a paste and stir quickly into the soup water; Stir well to prevent the paste forming a big lump in the pot. Then leave to boil until the soup thickens.

-Lastly add the sliced Uziza  leaves. Cook for 2-3 minutes and soup is ready.

-Serve with confirm pounded yam, fufu or your preferred swallow...😊