mbanga soup



  • pieces of fresh fish skinned and deboned, simmered in stock with onion, chilli pepper and seasoning for 10 minutes, moambé sauce added and simmered for a further 10 minutes, finally smoked or dried fish and dried shrimp added and simmered for another 10 minutes or until the soup is thick enough. Served with rice, yams, plantain or fufu. greens can also be added.