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Cook banga until soft and tender. Use water to squeeze out the liquid and sieve into a pot, place on fire and allow to boil. Wash the cut fish,meat, add the grinded pepper, melon, onions and spices Regoje, Ataieko, benetete and/or igeriejae spices.
 Sprinkle in the crayfish and cook for 15mins until the soup is fairly reduced and thickened to coat the back of spoon.
 Check seasoning and then serve with pound yam (Iyan) or Usin/Egun obobo (starch & plantain pudding).



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