Nigerian Starch and Banga Soup

Ingredients:

• 1 cup banga (palm nuts)
• 1 cup starch (cassava, yam, or potatoes)
• 2 cups water
• 1 cup beef, chicken, or fish
• 1 onion, diced
• 1 cup vegetables (bell peppers, carrots, etc.)
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon chili pepper (optional)
• Salt and pepper to taste

Instructions:

1. Soak the banga in water for at least 2 hours or overnight.
2. Peel and chop the starch into small pieces. Boil in water until tender, about 15-20 minutes.
3. Drain the banga and add to a blender with 2 cups of water. Blend until smooth and set aside.
4. In a large pot, heat some oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook for another minute.
5. Add the meat and cook until browned. Add the vegetables and cook for another 5 minutes.
6. Pour the banga mixture into the pot and add the thyme, chili pepper (if using), salt, and pepper. Bring to a boil and then reduce the heat to low and simmer for 30 minutes.
7. Add the cooked starch to the pot and stir until well combined. Serve hot with rice or bread.