- 2 packs Sympli Yam Cubes
- 150cl palm kernel extract
- 5 pieces goat meat
- 5 pieces shaki (beef tripe)
- 5 pieces kpomo (cow skin)
- 320g shredded stock fish
- 160g shredded dry fish
- 80g scent leaves/efinrin leaves
- 2 tbsp ground crayfish
- 4 seasoning cubes
- 1/8 tsp okpei (local seasoning)
- 4 scotch bonnet chillies
- 1 tbsp ground pepper
How to Prepare Banga Soup With Pounded Yam;
Boil goat meat and shaki on medium-high heat. Add 2 seasoning cubes, ½ tablespoon dry pepper and salt to taste. Leave to cook till tender. If Kpomo is tough, cook with shaki and goat meat. When all the meats are tender, separate meat and stock; set aside.
Blend scotch bonnet chillies, okpei and a little water in a blender until a smooth paste is formed.
Place a big pot on the stove; add the palm kernel extract and the stock from the meats. The consistency should be a semi-thick fluid; if needed, add water.
Add blended pepper mix, shredded stock fish, shredded dry fish and cooked meat. Stir to combine and leave to cook for 5 minutes.
Next, add remaining seasoning cubes, ground crayfish, ground pepper and salt to taste. Stir and leave to cook for another 5 minutes.
Finally, add scent leaves (efinrin leaves), stir to combine and take off heat immediately.
Bring two cups of water to a rolling boil in a medium-sized pot.
Add two packs of Sympli Yam Cubes and leave to boil for seven minutes.
When yam is cooked, scoop into a food processor or a wooden mortar.
If using a food processor, use the chopping blade and blend the yam for 5 minutes until soft and fluffy with no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when the yam is very hot.
If using a mortar and pestle, pound for 6-7 minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
Note: you do not want your pounded yam too soft or too hard — it has to be just right.