Lemon and Coriander Banga Stew with Rice

Method

1. Mix lemon zest and coriander into the sautéed onion.
2. Cut banga into small pieces. In a pot, sauté onion, bell pepper, and tomato in palm oil until soft.
3. Add banga, salt, groundnut powder, thyme, and stock cube. Pour in 4 cups water. Cook for 20 minutes.
4. Rinse rice and cook separately. Serve banga soup with rice.
5. Ensure banga is fully cooked and soup is well blended.