- Dry fish
- Fresh pepper
- Goat meat
- Nturupa leaf
- Local spices
1Wash all your ingredients for cooking and set aside. Cook and pound your cocoyam and set aside. Cook and pound your Banga and get the Banga stock
2Pour the Banga stock into the pot on the fire, then add your onion, add your stockfish, add cow skin [pomo] and stir, then add your blended pepper, salt to taste and cover to boil for 5 minutes. After 5 minutes add your dry fish, your local spices and stir, then add periwinkle and allow to boil for 3 minutes. Then add your cooked pounded cocoyam to thicken the soup, allow for 3 minutes.
3Finally, add your Nturupa leaf and allow to steam for another 3 minutes and your delicious NTURUPA SOUP is ready to be savoured. This soup can be served with any swallow of choice such as fufu, semovita, wheat, eba etc.