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Palm Butter Soup (Banga/Chor Soup)

Submitted by West Africa Cooks on Sun, 2013-11-17 00:18

Summary

Yield
6 Servings
SourceWhat's Cooking Today by Muriel Emekunle Davies
Prep time
35 minutes
Cooking time
40 minutes
Total time
1 hour, 15 minutes

Description

(Banga/Chor Soup)

Ingredients

2 pounds
bonga (palm nuts)
1 pound
meat
1  
snappa (/mackerel small size dried)
2  
dried bongas
2  
onions
4  
pepper (whole)
1⁄4 pound
shrimps (optional)
   
salt
   
water

Instructions

How to make Palm Butter Soup (Banga/Chor Soup)
1. Boil nuts till soft, adding some salt.
2. Pound and strain through a sieve, using some of the hot liquid.
3. Put bonga pulp in a sauce pan with meat cut up, ground onions and pepper, and continue to boil.
4. Rinse and debone the fish, add to the soup and continue boiling till it thickens. Add the shrimps (optional). Check the seasoning.
5. Serve with boiled rice for lunch or dinner.

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