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Reteta savuroasei supe Banga!

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Posted: 1 year ago
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Reteta savuroasei supe Banga!

RO

Reteta Savuroasei Supe Banga!


Banga, cunoscut de asemenea si ca Atama, este o supa foarte populara din sudul Nigeriei. Supa Delta Banga este servita de obicei cu amidon sau eba. Se diferentiaza de tocana banga deoarece aceea este nativa Igbo-ilor si este servita de obicei cu orez alb fiert sau cartofi dulci.

Asta nu este tocana banga insa au in comun ingrediente similare. Cele doua sunt de asemenea si pregatite in acelasi mod; singura diferenta este faptul ca sunt folosite condimente diferite pentru fiecare din ele. Aceasta reteta va va arata exact cum sa preparati o supa Banga cum ar prepara-o si o femeie Itsekiri adevarata.

Puteti folosi orice combinatie de carnuri pentru aceasta supa sau puteti folosi carne rosie normala.

Ingredientele pentru prepararea supei Banga pentru 12 persoane sunt:

Carne (1kg)

Rac de rau (jumatate de cupa)

Crevete proaspat (o cupa)

Fructe proaspete de palmier (Banga) (8 cupe)

Peste uscat de marime medie / peste afumat (1)

Ardei iute Red Scotch „Ata rodo” (8)

Ataijo (1 tbsp)

Irugege ( 1 lingurita)

Betisoare Oburunbebe ( betisoare Banga) (1)

Frunze uscade de Belentientien (jumatate de cupa) sau

Frunze acrisoare subtire (jumatate de cupa)

3 cube de knorr

Brebenoc (1)

Sare pentru gust)

Trebuie sa folositi niste frunze de beletientien uscate zdrobite, care mai sunt cunoscute si ca frunze atama in Efik sau frunze acrisoare subtiri.

Incepeti prin macinarea condimentelor. Adaugati-le pe toate impreuna (ataiko, Irugege si o cupa de rac) batute pana devin un praf. Bateti de asemenea si piperul. Spalati pestele uscat sau afumat si dezosati-l.

Spalati si gatiti crevetii, folositi jumatate de cupa de apa, un cub de maggi si un pic de sare.

Daca carnea voastra nu este pregatita dinainte atunci trebuie sa o gatiti acum. Spalati-o bine si folositi doua cuburi de Knorr si putina sare. Gatiti carnea pana devine moale, destul de moale cat sa poata fi mestecata si cat sa se evapore apa din ea. Adaugati sare pentru gust apoi mai lasati-o trei minute. Puneti-o la o parte dupa.

Fierbeti fructul palmier timp de 20 de minute, zdrobiti-l cu un mortar si un pistil, mutati-l intr-un bol, adaugati apa iar apoi extrageti sucul. Veti avea nevoie de in jur de 7-10 cupe pentru sucul fructului. Ar trebui sa fie destul de gros.

Folositi o sita ca sa strangeti extractul din oala si fierbeti aproape 15 minute cu capacul pe jumatate acoperit. Ar trebui sa fie mult mai dens acum.

Adaugati pestele uscat curat, baza (racul de mare, ataiko si irugege), betisoarele oburunbebe, carnea, piperul si sarea pentru gust. Acoperiti oala si mai stati 10 minute.

Adaugati frunzele zdrobite uscate de beletientien, crevetii, brebenocul si un cub de Knorr. Agitati un pic, acoperiti-l din nou si lasati-l sa fiarba timp de 3 minute. In acest mod ati preparat una din cele mai populare supe din Nigeria, supa Banga.

Serviti-o cu amidon, eba sau fufu. Este foarte sanatoasa!

Autor: Tubonemi - Nigeria
Traducator: Radu Ivanovici
Sursa photo: www.i.ytimg.com

 

EN

Welcome the Relishing Banga Soup!


Banga, also called Atama, is a popular soup in southern Nigeria. Delta banga soup is best served with starch or eba. This is unlike the other banga stew that is native to the Igbos and popularly served with white boiled rice or yam.

This is not banga stew but they are both made with similar ingredients. Banga stew is native to the Igbos and usually served with boiled white rice. While banga soup (as in this case) goes with starch, eba or fufu.

The two however are prepared the same way; the difference is just the spices. This recipe will show exactly how to make banga soup like an Itsekiri woman.

You can use any combination of meat for this soup or just use plain red meat.

Ingredients to prepare Banga for 12 persons include:

Meat (1kg)

Crayfish (half cup)

Fresh prawn [oporo](one cup)

Fresh Palm Fruits (Banga) (8 cups)

Medium sized dry fish / smoked fish (1)

Red scotch bonnet pepper “Ata rodo” (8)

Ataiko (1 tbsp)

Irugege (1 teaspoon)

Oburunbebe Stick (Banga stick) (1)

Dried Beletientien leaves (half cup) or

Thinly sliced bitter leaves (half cup)

3 cubes of knorr

Periwinkles (1)

Salt to taste.

You should use crushed dried beletientien leaves, also called atama leaf in Efik or thinly sliced bitter leaves.

Start by grinding the spices. Add them all together (ataiko, Irugege and a cup of crayfish), blend to powder. Blend the pepper also. Wash the dried or smoked fish and remove center bones.

Wash and precook the prawns, use half cup of water, a cube of maggi and a pinch of salt.

If your meat is not precooked yet, do that now. Wash properly and use two cubes of knorr cubes and a pinch of salt. Cook the meat until it becomes soft, easy to chew and the water is almost dried. Add salt to taste and allow another three minutes. Set aside.

Boil the palm fruit for 20 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice. You will need about 7-10 cups of that palm fruit juice for this cooking. It should be thick.

Use a sieve to strain the extract into your cooking pot, allow to boil for 15 minutes with the pot half-covered. It should be a lot thicker now.

Add the cleaned dried fish, ground (crayfish, ataiko plus irugege), oburunbebe stick, precooked meat, ground pepper and salt to taste. Cover and allow another 10 minutes.

Add the crushed dried beletientien leaves or thinly sliced bitter leaves, precooked prawn, periwinkles and one cube of knorr. Stir, cover and allow to simmer for 3 minutes. This is how to make the popular banga soup that is loved and made by the Deltans.

Serve with starch, eba or fufu. Very nutritious indeed!

Author: Tubonemi - Nigeria

 

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Tags: retete, culinare, mancare, supa, banga


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