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African - style Easy Main course

Seafood veggie banga soup

Name: Seafood veggie banga soup
Prep time: PM20.00T
Cook time: PM20.00T
Total time: PM40.00T
Cuisine: African - style
Ingredients: 2 cans Palm fruit extract; 500 milliliters Water; 1 Crab; 3 Lobster; 2 Fresh fish; 2 tablespoons Crayfish Powder; 3 Fresh Pepper; 2 sprigs Fresh Lemon Grass; 1 Onion; 1 Red Bell Pepper; 5 MAGGI Naija Pot; 1/4 bunch Spinach

40Min

Intermediate

Recipe Variants

Ingredients

6 Portions

2 cans

Palm Fruit Extract

500 mL

Water

Crab

Lobster

Fresh fish

2 tbsp

Crayfish Powder

Fresh Pepper

2 sprigs

Fresh Lemon Grass

Onion

Red Bell Pepper

MAGGI Naija Pot

0.25 bunch

Spinach

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Nutrition Value

Energy

853,21 kcal

Carbohydrates

27,34 g

Protein

26,19 g

Total fat

69,74 g

Fiber

6,38 g

Sugars

3,42 g

Sodium

1098,44 mg

Saturated Fats

0,49 g

Information per serving

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.

Step1 of 3

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

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.