Stock Fish and Smoked Fish Banga Soup with Starch

Instructions

1. 1

   Rinse the stock fish thoroughly and soak in hot water for 20 minutes to soften. Debone and break into bite-sized pieces if necessary.

2. 2

   Rinse the smoked fish, remove bones, and set aside.

3. 3

   Pour the banga (palm fruit extract) into a large pot. Add 600ml of water and bring to a boil over medium heat.

4. 4

   Add the soaked stock fish to the pot and cook for 10 minutes.

5. 5

   Add the smoked fish, ground crayfish, chopped onion, dry pepper, banga spice, seasoning cubes, and salt. Stir well to combine.

6. 6

   Allow the soup to simmer for 15-20 minutes, stirring occasionally, until the oil begins to float on top and the soup thickens.

7. 7

   Taste and adjust seasoning if necessary. Remove from heat and set aside.

8. 8

   To prepare the starch, pour 160g cassava starch into a clean pot. Gradually add 300ml of water, stirring to form a smooth paste.

9. 9

   Place the pot on low heat and stir continuously with a wooden spatula. As it heats, the starch will thicken and become stretchy.

10. 10

    Add 1 tablespoon (15g) of palm oil and continue stirring until the starch is smooth, glossy, and lump-free.

11. 11

    Serve the hot banga soup with the prepared starch on the side. Enjoy!