Most people want to learn about how to cook banga soup with goat meat to get started you need to make sure your ingredients are ready so we walk you through the easy steps to make a delicious bowl of Banga Soup using goat meat! This thick and savoury soup made from palm nuts is a classic Nigerian delicacy that can be served with rice, fufu, garri and lots more.

Ingredients to Cook Banga Soup with Goat Meat

• 500ml of canned palm fruit concentrate or 1 kilogramme of palm fruits
• Goat meat 
• Stockfish or dried fish
• cured fish
• two chopped onions
• four minced garlic cloves
• Two tablespoons of crayfish powder
• Four tsp finely ground pepper
• Two cubes of spice
• Add salt to taste.
• Chopped bitter or scent leaves (optional)

How to cook Banga Soup with Goat Meat

Step 1: From the palm fruits, remove the palm fruit concentrate.

Step 2: Cook the goat meat until done, adding one chopped onion bulb and stock cubes.

Step 3: Tear the fragrance leaves into little pieces after washing. The distinct flavour and aroma of Banga Soup (Ofe Akwu) come from the smell of leaves. 

Scent leaves can be substituted with pumpkin leaves or any other vegetable if you cannot locate them outside of Nigeria. When making Delta-style Banga Soup for starch, you need to either use crushed and dried bitter leaves or cook the soup without any vegetables.

Step 4: Chop off the onion bulb that is left. In a mortar, pound the crayfish, ogiri okpei, and pepper; set aside. A dry mill can also be used to grind them.

Step 5: Place the pot containing the palm fruit extract on the stove and bring it to a high boil. Allow to boil until you see crimson oil rising to the top of the Banga Stew. Should you find the Banga Soup too thin, continue cooking until the soup reaches the desired thickness for your stews.

Step 6: Add the meat, crayfish, onions, dry fish, stock, and pepper now, and cook the mixture thoroughly.

Step 7: Add salt to taste along with the aromatic leaves or another vegetable. Simmer for around two minutes. Banga Soup is finished. Serve over white rice or with Starch, Garri, Semo Lina, Amala, or Pounded Yam in the Delta-style Banga Soup.

What is the Best Way to Cook a Goat?

Goats are very lean and so lose moisture easily when cooked; hence, they are frequently prepared in stews or marinades. Savoury results can be achieved by slow-braising or stewing goat meat in liquid (or by using a slow cooker or pressure cooker).

How Many Minutes Does it Take to Boil Goat Meat?

Because goat meat is known to be tough, it must be cooked until tender over an extended period. It’s fantastic if you have a pressure cooker. However, if you don’t, cook for 45 to 1 hour or until tender over medium heat.

Tips to Cook Banga Soup With Goat Meat

1. Chop the scent leaf

2. These are the primary ingredients; the lengthy stick also serves as a seasoning.

3. Rinse and cook goat meat with just the meat’s water, adding salt, onions, yellow fresh pepper, seasoning cubes, and garlic.

4. Clean, boil, and use warm water to extract the juice from the palm kernel. Add to the boiling meat saucepan and continue simmering until the meat is tender, if not already so.

5. Take out the pepper and mix. Make sure the thickness of the banga soup is what you want by checking it. After adding the blended pepper and banga spice, simmer for five minutes. Stir in the crayfish and the various leaves. As desired, add salt and spice cubes. Accompany with your preferred swallow. It goes well with rice as well.