Smoked Chicken and Turkey Neck in Palm Kernel Sauce (Banga Soup)

Happy Mother’s Day readers! Hope you all had a lovely day with your mums and showered them with plenty love.

Today’s post, I was lazy this weekend and went for a quick easy dish, Palm Kernel Sauce. Also called “Palm butter Sauce” or in krio “Banga soup” The palm kernel paste/butter is made from the flesh of the palm kernel fruit. The paste/butter can be cooked into a sauce that you can have with rice. You can cook it with any meat of your choice or fish if you are a vegetarian. See below for steps on how to prepare this dish. Aprons On!

Ingredients to prepare sauce

Ingredients

1.      A tin of Palm Kernel paste

2.      3 medium size onions

3.      Scotch peppers or enough to your tolerance

4.      1 big pack of ogiri

5.      1 whole chicken and 2 turkey neck (smoked)

6.      Maggie season

 

Cooking Instructions

1.       Blend onions and scotch pepper with ogiri. This should look like a thick smooth paste.

2.       Add the above mixture and the turkey neck in a pot then and add 2 pints of water.

3.       Boil for 40 minutes or until you have a thick soup consistency.

Blended onions, pepper, ogiri and turkey neck in pot

4.       Open tin of palm kernel paste and add to pot plus a further 2 pint of lukewarm water.

5.       Add maggie season and salt to taste and leave pot to boil for a further 40 min.

6.       Add smoked chicken 10 min before the sauce is done.

Pot boiling with all ingerdients

 Voila! Aprons off dish done!

Rice and Palm Kernel Sauce