Recipes :
1kg of banga (palm fruit)
Scent leaves
Uguw leaves
5 pieces of meat
3 big stock fish
4 pieces of fresh fish
Cray fish
2 table spoon of dry pepper
Ogiri(iru)
Seasoning cubes
Salt
3 medium size onions

Preparation :
First of all Slice the onions, scent leaves, uguw and wash the banga, fish and meat. Set all aside in different plates!

Pour the banga in a pot and add water. Boil the Banga for like 20 minutes. Pour it into a mortar and pound it so as to remove the oil. Separate the shafts from the oil using a sieve. Then Set aside the oil!

Boil the meats and seasoning it with curry, thyme, seasoning cube, salt and onions for like 5 minutes. Add the stock stock fish and boil for another 10 minutes and set it aside

Pour the palm fruits extract in a pot and boil for some time. If the banga is watery boil till it is thickened and some red oil surface of the banga. 

Add the meats, stock fish, fresh fish, crayfish, meat stock(omi-eran), seasoning cubes, and salt, and boil for another 5 minutes. Then add the scent leaves and uguw and boil for another 2 minutes.

yooo. Your banga is ready. It go with any swallow such as Starch, Fufu, Eba or pounded yam.

Enjoy😋
Xo chuchujay