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–+ servings

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
  

  • 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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