Nigerian Banga Stew (Ofe Akwu)

Cook the meat with seasoning cubes, salt, and onion until it becomes soft and easy to chew, or season the meat with seasoning cubes and grill in an oven if you have one. Then set them aside.

Grind and blend the spices to powder. Also blend the pepper.

Wash the dry fish if you're using dry fish and remove the center bone. Or boil your fresh fish together with your meat.

Boil the palm fruit for 20 to 30 minutes, pound with a mortar and pestle, add water and extract the juice using a sieve.

Boil the juice and tomato (optional) for about 15 to 20 minutes or until it becomes thick

While boiling add dried fish, steamed fresh fish, water, ground crayfish mix, local okpei spice, precooked meat, ground pepper, half of one ehuru (African nutmeg spice, optional), salt, and seasonings to taste. Then boil for another 10 minutes or until it thickens and is not watery.

Add scent leaves and some more seasonings if necessary. Simmer for about 2 or 3 minutes.

Your Banga stew is ready for consumption. Serve with your already cooked white rice.