How to make Palmnut/Banga soup. Chop bar secrets revealed!

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INGREDIENTS:

* 2 lbs beef neck bones seasoned with salt and baked for 1 hour at 475°F
* 1 lbs boneless beef shank
* 1 lbs smoked turkey wings
* 1 large chopped onions,
* 1 heaping tbsp ginger paste
* 1/2 tbsp garlic paste
* 1/2 tbsp powdered aniseed
* 2 habanero chilis
* 1 tbsp salt. Adjust to taste
* 2 large tomatoes
* 1 large onion halved
* 1/2 over ripened plantain peeled
* 2 cups water
*** stir and cook above ingredients on medium heat for 20 minutes, remove and transfer into a blender, halved onion, whole tomatoes, habanero, plantain, 4 cups water, and blend to smooth purée. Add blend back into pot. ***

* prep palm nut cream with hot water as shown in the video. Adjust water amount to your preferred consistency. Substitute with 3 cups of canned palm nut cream, available in African markets.
* 1 Aidan fruit (prekese) cracked, or halved and roasted on open flame for about 1 minute. Add to pot.
* 3-4 pieces smoked fish washed with hot water, and add to pot.
* Add extracted palm nut mixture to pot, stir, and continue to cook on medium heat for 30 mins, and stir occasionally.
* Add whole okro, chili, egg plants. (Trim head and tails before adding.
* Cook a further 20-25 minutes, skim excess oil and serve with fufu, rice, yams, banku, or any swallow, or pairing of your liking.

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