Monday, February 2, 2015
Not your mama's Banga Soup
I attribute the love of the poundo plantain to my Abidjanaise days - Sauce Graine avec foutou banane. Delicious!!!
Also, I am not one to wash palm kennels like my mama used to when I was a kid.Thankful the stuff is being done by machines and canned, for a modern/easier twist to the process.
Anyways, here we go!
- 1 can of palm nut concentrate (Trofai, Ghana Fresh or whatever brand)
- 1 large can of tomato sauce
- 1 pack of chicken gizzards
- 1/2 a red bell pepper (thinly sliced)
- 1/2 a large onion (thinly sliced)
- 3 whole frozen Tilapia fish each cut into 3 or 4 pieces depending on size
- seasonings - salt, ground red pepper, ground ginger, ground garlic, maggi(boullion cube)
- Place gizzards in a large pot with onions and seasonings (minus red pepper), add water and boil until tender.
- Add sliced red bell peppers and can of tomato sauce and boil for about 15 minutes.
- Add can of palm nut concentrate and about a can full of water and boil for about 5 minutes.
- Salt Tilapia fish and add to the sauce.
- Add ground red pepper and salt to taste (add another maggi cube if necessary).
- Reduce heat to a simmer and boil until clear palm oil floats to the top.
- If you like, do like I do and scoop excess oil from the top.
- Turn of heat and enjoy!
I love Banga soup with pretty much anything. I had it with poundo plantain one day, boiled plantains on another, and can't wait to have it with rice.