Banga Stew (Ofe Akwu)

To make Banga Stew, start by washing and steaming cow meat and Kpomo with Maggi cubes, salt, onions, and some pepper to create a flavorful stock. Next, prepare the palm fruits by boiling them until soft, then pound them to separate the flesh from the nuts. Extract the palm oil by washing and squeezing the flesh with warm water. In a separate pot, boil the Banga paste, then add the meat stock, sliced tomatoes, pepper, onions, crayfish, Banga spices, and Okpei. Finally, incorporate the meat and Kpomo, season to taste, and simmer until thickened, adding chopped scent leaves just before serving.

Yes, Banga Stew is naturally gluten-free as it primarily consists of meat, palm fruit extract, and spices. However, always check the labels of any packaged ingredients, such as Maggi cubes, to ensure they do not contain gluten or any gluten-containing additives.

If you can't find fresh palm fruits, you can use canned Banga paste or palm nut cream as a substitute. Look for these products in African or international grocery stores. If you're looking for a lighter option, you might also consider using coconut milk, although it will change the flavor profile of the dish.

To store leftover Banga Stew, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions. When ready to eat, simply reheat on the stove or in the microwave until heated through.

Banga Stew is traditionally served with white rice, but it also pairs well with other side dishes such as pounded yam, fufu, or eba. For a complete meal, consider serving it with a side of steamed vegetables or a fresh salad to balance the rich flavors of the stew.