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Before you jump to Banga and Afang soups recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
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As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. Largely, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to banga and afang soups recipe. To cook banga and afang soups you only need 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Banga and Afang soups:
- Get of Afang/Okazi leave.
- Provide of Waterleaves.
- Get of Meat, dryfish, stockfish.
- Take of Shelled perewinkle.
- You need of Onions,.
- Take of Palm oil.
- Use cubes of Cryfish, pepper, salt, seasoning.
Instructions to make Banga and Afang soups:
- Wash meat, dry fish and stockfish, chop onions, blend fresh pepper, cut the bottom of the shelled perewinkle, wash clean and parboil, set them aside.
- Boil meat with onions and pepper, salt and seasoning, add the stockfish and allow to cook well then set aside..
- Wash waterleaves very clean, and set on the fire for it to boil and dry it's water off, pound afang leave till its looking tiny in pieces, when the water is dry out the meat stock, crayfish, pepper, seasoning and allow to cook, when it boils out, add the meat and every other protein and the perewinkle then add palm oil, cover and allow to boil..
- After some time, add the pounded afang, stir to mix properly and bring down from fire..
- Serve with any prefered swallow.
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