Hi frends, hw re u doing? Kkkk.
Bangar soup remains the favourite dish of the Niger Delta, most especially the Urhobo and Isoko that is, Southern part of Nigerian. And that is why, I am taking my time to explain how it is prepared. Lets start with the Ingredients.
INGREDIENTS: washed bitter leaf or dried one, Bangar(palm fruits ) as wanted, fresh fish or dried fresh crayfish, pepper( grind) salt to taste, maggi, watet, onions, shrimps( big crayfish) okro or melon( optional)
METHODS
Boil the bangar(palm fruits ) till tender or soft. Mash(pound) in a mortar or any countainer, real spealing to extract or squeze the Oil from the fibres. Wash the dry fish or fresh and add to the boiling liquid.
Add the ingredients. Salt, crayfish, pepper and bitter leave and allow to cook. Some do add melon or okro, It depends on how you want to cook it. Allow to cook for some minutes, add more salt to taste, maggi and onions, allow to cook until the Oil flows out to a better taste and thick.
Kkkk. Join me on facebook; Otirhue Austin or Email me : Otirhueaustin@gmail.com
U re Grate

abeg, where you learn your own? Lol

Wot of all the spices?

dnt mind him, he knows nothing about making banga soup.