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African - style Easy Main course

Banga Sauce

0
65Min
Intermediate

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: here

,

2 cans
Palm Fruit Extract
1 
Whole Smoked Fish (cut into 3 pieces)
1 
Dried Smoked Fish (Whole)
2 
Fresh tomatoes (Chopped)
2 tbsp
Crayfish Powder
2 
Fresh Pepper
1 
Medium Onion
5 
MAGGI Star Seasoning
1 L
Water

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Nutrition Value

Energy
803,13 kcal
Carbohydrates
24,3 g
Protein
13,78 g
Total fat
71,27 g
Fiber
6,1 g
Sugars
3,04 g
Sodium
1161,77 mg
Saturated Fats
0,58 g
Information per serving
Lets Cook

Instruction

65 Minutes
Step1
20 Min
Pour the palm fruit extract into a pot and leave to boil for 10 minutes. Add the onion, tomatoes, peppers and allow to boil for 10 minutes until the oil begins to rise to top of palm fruit juice.
Step2
30 Min
Add the crayfish powder, MAGGI Star Seasoning, water then stir and bring to boil for 10 minutes. Remove the onion, 2 tomatoes, peppers and blend smoothly then pour back into the soup and bring to boil for 20 minutes.
Step3
15 Min
Clean the smoked fish and the dry fish and add to the soup. Reduce the heat and simmer for 15 minutes.
Banga Sauce

Step1 of 3

Pour the palm fruit extract into a pot and leave to boil for 10 minutes. Add the onion, tomatoes, peppers and allow to boil for 10 minutes until the oil begins to rise to top of palm fruit juice.

Banga Sauce

Step2 of 3

Add the crayfish powder, MAGGI Star Seasoning, water then stir and bring to boil for 10 minutes. Remove the onion, 2 tomatoes, peppers and blend smoothly then pour back into the soup and bring to boil for 20 minutes.

Banga Sauce

Step3 of 3

Clean the smoked fish and the dry fish and add to the soup. Reduce the heat and simmer for 15 minutes.

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