Cheechee Cooks: Ofe Akwu /Banga

Thursday, June 04, 2015



Howdy lovelies! how are ya'll doing?It's been sooo long i did a cook post so i decided when i get to do the next one it will be something i don't cook often and yes considering i just got the Kenwood food processor that was on my wishlist some time ago i was eager to try it out.It feels good crossing something off your wishlist o..
Ok! so you see this banga i never really ate it as a child,infact i don't recall my mum ever making banga.I got to know about it in secondary school from visiting days when peoples parents will bring them banga and starch and then when i got to uni i ate it  lot.The last time i made banga was about 3 years ago when i was pregnant and assisting my mother in-law.I peeked a little at some recipes and then made mine work with what i had  available.

INGREDIENTS

Palm fruits (2 large cups)
Ground pepper and tomatoes
Beef
Onions
Dry ground pepper
Banga spice
Ogiri
Maggi
Salt
Crayfish
Dryfish
Curry Leaves (replacement for scent leaves)

PROCESS

                  here,my beef was almost cooked.I seasoned with curry powder,garlic                                                powder,maggi,salt and onions.
 I put my dryfish in hot water and salt so that i could sort it out and that is my plate of ground pepper and tomatoes



                                                          sorted out dryfish

                      curry leaves and onions i threw in to chop after doing my palm fruit.It's                                              the reason they have that colour


                                                   Maggi,salt,crayfish and pepper
     My palm fruit is washed and has been boiled till the back was soft enough to come                                                                        off
                           I  put the already cooked palmfruit into the food processor and turned                              on the speed  and i was just thinking pound for what??..thank God                                                          for this kitchen genius.
                      Although i did this in 3 batches i did not spend more than 5 minutes.                                                                
 I feared the palm fruits will stain the inside of this but it came off very easily,easier than normal bottled palm oil will and i wonder why that is.


                                  Next i put it in a strainer and squeezed the oil out
                                                             The oil i extracted 


I let my meat cook till there was very little stock left in the pot because i was trying to avoid it being watery.

I left the oil i extracted to cook for about 15-20mins to get water out and i did until i got the thickness i wanted.I like times like this because i can clean up and do other things while this is on the fire.

                       This is the part i call dumping time because all i did was put                                                             and put and stir and stir.
    Next i put my ground tomatoes and pepper,i dissolved my ogiri and put it in,maggi,salt,chopped onions,my meat stock,dry fish,crayfish,curry leaves and banga spice which i forgot to take pictures of.*sorry*.
   I  allowed it boil just to reduce any excess water because i wanted it a little bit thicker and the meat stock took that away from it so i had to leave it to boil.

This my dears was the final result...

I had mine with fufu cos i'm tired of rice. :-)
My husband loved it as i haven't cooked banga in our 4 years of marriage.Can you imagine that? I've been dodging the pounding involved.

Any special way you cook yours?Pls share..

PS:This is not banga made by a professional chef so if you have ways that better the taste and appearance please share nicely..*winks*

Thanks for checking in

You Might Also Like

2 comments

  1. Thank God for food processors -serious time and energy savers. Your banga looks yummy.... We make ours the same way only that we dont add tomatoes (the banga extract/sauce thickens on its own) and we also put a certain spice called - uyayak (efik name) to give the soup a distinctive wonderful aroma and flavour.

    Uyayak is also referred to as aidan fruit in english or tetraplura tetrapera (scientific name) or ighimiakhie or ikhememi in Edo, or ighirehimi in Esan, or dawo in Hausa, or ashobo, ashosho, oshogisha (Arochukwu) or ora-ora (Awka) or osshosha (Bende) or osakirisa (Owerri) in Igbo or arida, arizan, ayida or ikoho in Nupe or and aidan (Ife) or aridan (meaning cast no spell) in Yoruba.

    LOL!! Not trying to show off but Google (or in this case Nairaland) is truly your friend. :)

    ReplyDelete
    Replies
    1. lol.thnks calabar girl.The ground tomatoes and pepper was trial and error o but it din't come out bad.i think my ogiri did a bit of the flavouring and aroma but i will check the one u talked about out.I just haven't heard of it before.thnks for stopping by

      Delete

Your comments make me happy :-)
Don't hesitate to leave me one..

AD

BOOK ME

BOOK ME

SUBSCRIBE