Preliminaries

1. Blend tomatoes and onions without adding water.
2. Pound the African nutmeg.

Banga Preparation

1. Add thoroughly washed palm fruit into a pot.
2. Add water to the pot to cover half the palm fruit quantity.
3.  Bring palm fruit to a boil and keep boiling till tender.
4.  Off the heat source once tender.
5.  Sieve the palm fruits while warm.
6. Pour the warm palm fruits into a mortar.
7.  Pound the palm fruits till the nuts are separated from the flesh.
8.  Keep on pounding the flesh till the red flesh is shredded orange.
9. Add a cup of water to the shreds and squeeze out water.
10. Repeat till the oil has been juiced and the shredded chaffs are prickly.
11. Let the water sit for the oil to float on the broth.

Soup Preparation

1. Pound egusi with onions and salt.
2. Add tofu/mushrooms, onions, salt, and uhiokirihio to a pot, and steam on low heat.
3. Add banga water.
4.  Add iru, African nutmeg, ugba, tomato, onions, and salt.
5. Bring to a boil.
6. Mould and drop the melon as little balls in the water; do not turn.
7. Cover it and leave it boiling on low heat till it thickens.
8. Leave to simmer for 15 minutes and tofu tender.
9. Add the leaf and leave to simmer for 5 minutes.
10. Add the vegetables.
11. Turn the vegetables into the soup and put off the heat source.