BANGA STEW PREPARATION (Niger Delta Style)
(Made from palm nut extract)

Ingredients:
Palm nut extract or fresh palm nuts – 4 cups

Assorted meat (beef, goat, etc.) – 500g

Stockfish and dry fish – 1–2 cups

Crayfish (blended) – 2 tbsp

Banga spice mix (or oburunbebe stick, if available)

Scent leaves (or dried bitter leaves) – 1 cup

Fresh pepper or ground pepper – to taste

Seasoning cubes – 2–3

Salt – to taste

Onions – optional (used in meat stock)

Water – as needed

Preparation Steps:
Extract the palm oil (if using fresh nuts):

Boil the nuts, pound them gently, and extract the juice with warm water. Sieve to remove fiber and set the liquid aside.

Boil meats and stockfish: Season with salt and seasoning cubes. Boil until soft.

Add palm nut extract: Pour the palm nut extract into the meat stock and boil for 15–20 minutes until thickened and oil begins to float.

Add fish, crayfish, and spices: Add dry fish, crayfish, and Banga spice. Simmer for 10 minutes.

Add scent leaves: Add the leaves and allow to simmer for 5 more minutes.

Taste and adjust seasoning.

Serve hot: Banga stew is delicious with starch, fufu, rice, or boiled yam.