How to cook a very delicious NIGERIAN BANGA STEW // OFE AKWU recipe

palm nut extract

🥗Healthier: coconut milk

💰Cheaper: vegetable oil

Coconut milk offers creaminess while vegetable oil is a budget-friendly fat.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

catfish

🥗Healthier: tilapia

💰Cheaper: canned tuna

Tilapia is a healthy white fish, and canned tuna is a cost-effective alternative.

Season the beef with onion, complete seasoning, bouillon cubes, pepper, salt, and water in a pot.

Cook the beef until it is about 50% done, then add the gizzard and continue cooking until it is 90% done.

In a separate pot, add the banga extract and allow it to boil until the oil separates and floats on top, about 15 minutes.

Once the oil has separated, add the meat stock, catfish, onion, pepper, bouillon cubes, and salt to the banga extract.

Stir the ingredients and allow them to boil so that the flavors can meld together.

Clean the dry fish using hot water to remove any dirt or stains, then set it aside.

After boiling for 15-20 minutes, add the cleaned dry fish to the pot.

Check the seasoning and adjust with salt or pepper if needed, then cover and allow to keep boiling.

Pluck and wash the scent leaf and pumpkin leaves, then set aside.

Add the washed scent leaf to the stew and stir to combine.

Allow the stew to cook for a bit longer until the vegetables are incorporated and the stew reaches the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens