Good day lovelies and happy Sunday to you all. In today's creative contest, I'm going to guide you on the processes involved in preparing Banga stew.
Banga stew, popularly referred to as Ofe akwu is a food commonly prepared in the Eastern part of Nigeria. I just love the natural aroma and taste of the food. One doesn't need to add much spices to it, just natural leaves 🍂 can do, and that's another thing I like about this particular food. And it looks so yummy and delicious when placed on top of white rice 😚😚. Enough of all that, let's get to business😊
INGREDIENTS INVOLVED ARE:
Palm nut (Akwu)
Scent leave
Pumpkin leave
Pepper
Castor seed (Okpei)
Crayfish
Onions
Maggi
Dry fish
Meat or fish, it depends on your choice
THE PROCESS INVOLVED:
let's get it😜😜
You first wash the akwu and cook it, when its done, pound it in a mortar.
Add warm water to it and separate the water from the palm nut.
Then sieve the water from the pounded mixture into your cooking pot and put it on fire. Leave it for about 15-20mins.
But before that, cook the dry fish and meat together,with little salt and maggi.
But if you're using fish, cook the dry fish and when the stew is now to your taste, you add the fish
After about twenty minutes, like I said earlier, you pound pepper, crayfish and okpei and add to the pot.
Also add onions,maggi, dry fish and meat and cover the pot.
After a minute or two, you slice the scent leave, add and turn it.
Also leave it for a minute or two and add sliced pumpkin leave. Turn it well and taste it for salt or pepper, but if its ok, you leave it for like thirty seconds or more and your Banga stew is done.
But of course, you don't just cook it and lick 😂 😂,nah it doesn't make sense. What I'm saying is that its best enjoyed with white rice, and of course, everybody knows how to cook white rice.
So, your Banga stew and white rice is now ready to eat 😚.
I enjoy cooking this dish cause its simple and I'm always satisfied with the outcome each time.
THANKS FRIENDS FOR READING AND VISITING MY BLOG 😚🤗🤗
DO HAVE A LOVELY WEEKEND.
PLEASE NOTE:The pictures are mine.
