Banga Soup

Instructions

1. Prepare the meat
   Season the meat with salt, one stock cube, and half of the chopped onions. Add 2 cups of water and cook until tender, about 30-40 minutes. Reserve the meat stock.
2. Extract the palm fruit juice
   If using fresh palm fruits, boil them until soft, then pound and extract the juice by adding water and straining. If using canned concentrate, dilute with 4 cups of water and strain to remove fibers.
3. Cook the palm fruit extract
   Pour the palm fruit extract into a large pot and bring to a boil. Allow to cook for about 20 minutes, stirring occasionally until the oil begins to separate and float to the top.
4. Add the meat and seasonings
   Add the cooked meat, meat stock, remaining onions, blended peppers, crayfish, banga spices, palm oil, and remaining stock cubes. Stir well and simmer for 15 minutes.
5. Add the fish
   Add the fresh fish and smoked fish to the pot. Cover and simmer for 10 minutes until the fish is cooked through but not breaking apart.
6. Adjust seasoning
   Taste and adjust salt and pepper as needed. If using spinach or bitter leaf, add now and cook for 3-5 minutes until wilted.
7. Allow to settle
   Turn off the heat and allow the soup to sit for 5-10 minutes to let the flavors meld together and the oil to rise to the surface.