Banga Soup with Goat Meat

Rich, flavorful, and deeply comforting — Banga Soup is a beloved Nigerian delicacy made with palm nut extract, tender goat meat, dried fish, and aromatic spices. This hearty soup is perfect with starch, fufu, or rice, and brings the authentic taste of the Niger Delta right to your table.

Banga Soup with Goat Meat & Dried Catfish

Banga soup is a rich, palm-nut-based delicacy from the Niger Delta region of Nigeria. It’s known for its bold flavors, aromatic spices, and velvety texture. Paired with goat meat and dried catfish, it’s a comforting dish best enjoyed with starch, pounded yam, rice, or fufu.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Nigerian, West African

Servings 6 people

Calories 420 kcal

Equipment

• Large pot
• Wooden spoon
• Blender for pepper & onion mix
• Knife & chopping board

Ingredients

  

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• 2 kg goat meat cut into chunks
• 1 cup dried catfish washed & soaked
• 1 pack palm nut concentrate (800 g) or 4 cups fresh palm nuts, boiled & pounded
• 2 medium onions chopped, divided
• 3 scotch bonnet peppers (atarodo) or to taste
• 2 tbsp ground crayfish
• 2 seasoning cubes Maggi/Knorr
• 2 tbsp banga spice mix beletete, ataiko, irugeje, oburunbebe stick
• 1 tsp ground ogiri okpei optional, for depth
• Salt to taste
• Water, as needed
• Fresh basil or scent leaves (optional, for garnish)

Instructions

 

Prepare meat & fish

• Wash goat meat, season with salt, 1 chopped onion, and 1 seasoning cube. Add water and cook until tender.
• Rinse dried catfish in warm water and set aside.

Prepare palm nut base

• If using palm nut concentrate, dilute with 3–4 cups warm water and pour into a large pot. If using fresh palm nuts, extract juice after boiling and pounding.

Build the soup

• Add cooked goat meat (with stock) into the palm nut base.
• Blend peppers and onion into a smooth paste, then add to the pot.
• Stir in crayfish, banga spice mix, ogiri okpei (if using), and the remaining seasoning cube.

Simmer

• Allow to simmer for 20–25 minutes on medium heat until oil begins to rise to the top and soup thickens. Stir occasionally to prevent burning.

Add catfish & finish

• Add the washed dried catfish and cook for another 10 minutes until flavors are well combined.
• Taste and adjust salt or seasoning as needed.

Serve

• Garnish with scent leaves or basil (optional).
• Serve hot with starch, pounded yam, rice, fufu, or garri.

Notes

• Goat meat adds a rich, gamey flavor that balances beautifully with the palm nut base.
• Beletete or scent leaves add authentic Niger Delta flavor but can be substituted with basil if unavailable.
• If using fresh catfish instead of dried, add it towards the end to avoid overcooking.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 28gFat: 30g

Keyword banga soup, Nigerian soup, palm nut soup

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