Clean all the proteins you’re using and boil. Depending on what you’re using make sure you boil the tougher meats first, before adding the rest to it. Or better still boil them separately season with seasoning powder/cube, salt, garlic, ginger, onion. If you're using stock-fish make sure you soak in hot water and salt and boil before further cooking.
If you’re using fresh fish, there’s no need to parboil it but of you’re using stock fish boil the first so also meat.
Add the palm nut extract and dilute with warm water and the fish and meat broth then bring to a boil DON’T COVER THE POT. Boil for about 10 – 15 minutes or more. I used canned palm-nut because I have no access to the fresh one.
Add the banga spice, crayfish, oburunbebe stick, and stir. Check the seasoning before adding any seasoning again. Add the habanero and cook for about 5 minutes then
Add shrimps and the bitter leaf. If you’re using fresh fish add it before adding the shrimp and cook. If you’re using fresh shrimp wait until the last 2 minutes before adding so as not to overcook it. Add the leaves and gently combine and cook for another 2 minutes.
Turn off the heat.
Serve and enjoy!
Banga soup is also known as palm nut soup are mostly prepared with fresh palm nut extract, I don't have access to it so I improvise with the canned palm nut. Using fresh palm nut takes time because you'll need to remove all the dirt by washing, boil until the nuts are soft then pound.