Seafood veggie banga soup
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Good Balance (45 - 69)

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What is the energy content breakdown?
7 2.4g / 7%
57 42.6g / 57%
36 27.3g / 36%

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Veggies & Herbs

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African - style Easy Main course

Seafood veggie banga soup

(0)
40 Min
Intermediate

Recipe Variants

.

Nutrition Value

Carbohydrates
42,68 g
Energy
303,87 kcal
Total fat
2,41 g
Fiber
3,31 g
Protein
27,39 g
Saturated Fats
0,54 g
Sodium
1113,51 mg
Sugars
26,3 g
Information per serving

Ingredients

6 Portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
2  cans
Palm Fruit Extract
500  mL
Water
1 
Crab
3 
Lobster
2 
biscuit bones /Fish or Meat. (or used all)
2  tbsp
Crayfish Powder
3 
scotch bonnet
2  sprigs
Fresh Lemon Grass
1 
Onions, raw
1 
Red Bell Pepper
5 
MAGGI Naija Pot
0.25  bunch
Spinach, raw
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Tips & Tricks

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Instruction

40 Minutes

  • Step1

    20 Min
    Pour the palm fruit extract (cream) into a pot add water and allow to boil for 20 minutes

  • Step2

    10 Min
    Add the pounded onion, peppers, tartashe (red bell pepper), crayfish into the base and allow to cook for 10 minutes until the oil begins to rise to the top of palm fruit extract.

  • Step3

    10 Min
    Add MAGGI Naija Pot, dressed crab, prawns, lobster, fish and lemon grass then cover and allow to simmer for 10 minutes on low heat while stirring at interval. Add green leafy vegetables and serve with half ripe plantain.
Seafood veggie banga soup

Step1 of 3

Pour the palm fruit extract (cream) into a pot add water and allow to boil for 20 minutes

Seafood veggie banga soup

Step2 of 3

Add the pounded onion, peppers, tartashe (red bell pepper), crayfish into the base and allow to cook for 10 minutes until the oil begins to rise to the top of palm fruit extract.

Seafood veggie banga soup

Step3 of 3

Add MAGGI Naija Pot, dressed crab, prawns, lobster, fish and lemon grass then cover and allow to simmer for 10 minutes on low heat while stirring at interval. Add green leafy vegetables and serve with half ripe plantain.

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