Today i would be teaching us on how to make the popular banga(palm fruit) stew.
This meal is popular with the eastern people of Nigeriaand is served on special occations because of the procedures in preparation.

Many homes would rather go for the normal Tomatoes stew or vegetable source.

One of the major challenges of this meal is that the fruit is seasonal, and it always expensive when the fruit is out of season.
Aside the fruit been expensive when it out of season, the meal demands a lots of animal protain to add more flavour to the meal.

Not with stading you can still make a low budget banga stew but anything worth doing is worth doing well.

Stage one of this meal is to wash and put your palm fruit on fire.
Normally you should cook for 45 minutes on high heat but you can extend to 1 hour. The idea is to make the flesh soft so that it can be easily mashed.

The palm fruit on fire (stage One)

The Next Stage is to pound your palm friut in the mortal, and extract the juice for the stew.
When you have mashed the flesh properly, with a little warm water extract the juice.
Do it stage by stage untill you get you desired amount of juice.
Another rule, is to make your extract thick so that your stew would not be too watery.

Another thing to note is that, your extract should be proportional to your animal protain.

After you have extrated the oil, add all the protain you want to use. For this meal i used stock fish, dry fish, cow meat and crayfish.
After you have washed and added your protain, dice your onion and add.
Adding your onions on time helps it dissolve before your meal gets ready incase those you are preparing for do not like the sight onions in there meal.

Dawadawa(African Locus Beans) is one of the major ingredients for this stew, unlike most people i make my stew with natural ingredients.

First step in adding your dawadawa(africa Locus beans) is to put it on a hot surface to bring out the flavour, after you have dried it for a while you have to mash it in a mortal, in this case i added fresh pepper and mashed it into a smooth paste before adding it to the source on fire.

After you have added all the next thing to do is to allow your stew boil for a very long time untill you can see a lot of oil on the surface and also for all your protain to cook properly.

When you can visible see the oil on the surface and the stew is becoming thicker, check for taste and add maggi and salt to taste.
Add your vegetables, scent leaf and pumpkin leaf. Which is optional.

Bring down after 2 mins and your stew is ready to be served with any kind of rice.

Thank you for availing your time to go through my post. Thank you very much.

• evidence of Powerup

All pictures belongs to me @jovita30

Cc.
@focusnow
@bright-obias
@steemalive