I have to admit when I looked up this recipe on how to make this but I have looked high and low on how to make this soup without banga soup spice. So I substituted for dawadawa in its place. Otherwise it is very simple and straight foraward on how to make this yummy soup.
If you are going to use offals like 1 kilo or lb of tripe or 1 cow’s tongue or 1 lb or 1 kilo of meat like chicken, beef, lamb, veal, turkey, smoked turkey, oxtails, rabbit or goat and 1 liter or 1 quart of water in a pressure cooker. After the safety button pops up cook for 30 minutes. Turn heat off and let pressure escape. I checked the water level and turned the heat back on high and put the lid on the pressure cooker and cooked once more for another 30 minutes. If you are using tripe I would clean it first by using 1/4 cup of vinegar and rinse very well. This is done before you cook the tripe and after you cook the tongue let it cool then peel it and set it aside.
Do not throw the meat stock and set it aside. If you use liver and kidneys clean them first even the kidneys should have all of the white matter taken out and soaked in cold salted water and vinegar. Rinse them several more times and then fry them until they are done and set them aside. If using fresh or frozen fish fry them until they are done and make sure that the fish is intact.
In a blender I added 1 onion or shallot and 1/4 cup of water and puree. Add this to the pot. Add the meat and the stock with 1 pinch each of African yellow chili powder or red chili powder, basil and dawadawa. If you are adding fried kidneys, fish or liver, you can add this to the pot with 4 pieces of stockfish, 1 piece of dried smoked fish 2 pinches of crayfish, 3 pinches of ugu, 2 pinches of achi, 1 bullion cube, 3 dashes of maggi or knorr aroma.
If you are using canned fish like I did, you can add either 1 can of saury, titus sardines, mackeral or sardines in tomato sauce and 1 small can of palm nut cream. I use the trofai brand. This soup is eaten with fufu of choice or usi (starch)
Update: I want to inform my readers that I found some banga soup spice and Old World Market here in Chicago has them. Use 1 pinch in addition in the pot to this recipe if you have some on hand. Also any shell fish of choice can be used like oysters, clams, scallops mussels, shrimp and crab 2 or 3 crabs and others 1/4 pound or 1/2 kilo and this yield is optional.
