Season your meat with some minced garlic, minced ginger, seasoning cubes, salt, onion, curry, and thyme. Allow cooking until soft, and tender to chew.
Place your pot on medium heat, add the palm nuts soup and, the Orunbebe stick (Banga stick) allow to boil for about 5 minutes
Add the beef stock. If you're using fresh fish add them at this point so as to start cooking in the soup
Add the blended onions, Cameroonian pepper/ scotch bonnet, and the Banga spice. Cover to simmer for about 3 minutes.
Add seasoning cubes, grounded crayfish, periwinkle, and salt. (taste before you add salt, don't over-salt the soup) Allow all to simmer for another 2 minutes.
At this juncture, add all the meat you're using at the same time, and stir in the soup. Cover and allow everything to be well incorporated in the soup.
Finally, add the scent leaves, allow to simmer for another 3 minutes.
Yah! Banga Soup is ready!
Serve hot with any swallow of your choice and enjoy.