OFE AKWU (BANGA SOUP) WITH TINNED BANGA SOUP BASE

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor with less saturated fat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: fish sauce

Dried shrimp provides a similar umami flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are more affordable.

Heat palm oil in a pot over medium heat until shimmering

Add chopped onions and sauté until translucent, about 3-4 minutes

Blend bell peppers, scotch bonnet peppers, ginger, and garlic until smooth

Pour the blended mixture into the pot and cook for 10-15 minutes, stirring occasionally

Add seasoning cubes, salt, thyme, and bay leaves; stir well

Introduce the chicken pieces and cook until browned, about 5-7 minutes

Add water to cover the chicken and simmer for 20-25 minutes until cooked through

Remove the chicken and set aside; add rice to the pot

Stir the rice into the sauce and add more water if needed; bring to a boil

Reduce heat to low, cover, and cook until rice is tender, about 20-25 minutes

Return the chicken to the pot, fluff the rice with a fork

Garnish with chopped vegetables before serving

Cooking Techniques

Spice Level: