If you’re looking for a soup that’s rich, flavorful, and packed with nutrients, then Banga Soup with goat assorted is exactly what you need. This Niger Delta delicacy is made with palm nut extract and a unique blend of local spices that give it that unforgettable taste. When cooked with goat assorted from Meat Madam, the soup takes on a whole new level of deliciousness.
Ingredients
A pack or half of Meat Madam Goat Assorted
500 g fresh prawns or periwinkle (optional)
1 medium smoked or dried fish
1 can palm nut concentrate (or freshly extracted palm nut juice)
1 tablespoon ground crayfish
2 tablespoons Banga spice mix (Ataiko + Irugeje)
1 Oburunbebe stick (Banga stick)
A handful of Beletete leaves (substitute with scent leaves or bitterleaf if unavailable)
2–3 Scotch bonnet peppers (blended)
1 onion (chopped or blended)
Seasoning cubes and salt to taste
Water or stock from the cooked meat
Directions
Prepare the Goat Assorted
Wash thoroughly and season with onion, salt, and seasoning cubes.
Boil until just tender, keeping the stock for the soup base.
Prepare the Palm Nut Base
If using fresh palm nuts, boil, pound, and extract the juice.
If using canned palm nut concentrate, dilute with warm water or the goat meat stock.
Build the Soup Base
Pour the palm nut extract into a pot and bring to a boil until the oil begins to rise to the surface.
Add the blended pepper and onion mix, followed by the goat assorted and smoked fish.
Add the Flavors
Stir in ground crayfish, Banga spice mix, and drop in the Oburunbebe stick.
Allow to simmer gently for 10–15 minutes so the flavors meld beautifully.
Finish the Soup
Add Beletete leaves (or your preferred alternative) and seafood if using.
Simmer for another 3–5 minutes, then turn off the heat.
Serving Suggestion
Serve hot with starch (Usi), pounded yam, eba, or fufu. The richness of the palm nut and the depth of goat assorted make this soup a satisfying, nourishing meal for the whole family.
