Description
A fragrant and spicy goat meat soup simmered with a rich blend of West African spices, perfect for any occasion.
Ingredients
Scale
- 2 lbs (900g) bone-in goat meat, cut into 2-inch pieces
- 1 medium yellow onion, half roughly chopped, half finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 seasoning cubes, crumbled
- 1 teaspoon salt, plus more to taste
- 6 cups (1.4 liters) water
- 2–3 tablespoons Nigerian pepper soup spice mix or homemade blend
- 2 scotch bonnet peppers, blended or whole
- 1 tablespoon ground crayfish
- ¼ cup fresh scent leaves, roughly torn
- 1 teaspoon uziza leaves, thinly sliced (optional)
- Boiled yam or white rice, for serving
Instructions
- Season and parboil the goat meat. Place the goat meat pieces in a pot with chopped onion, garlic, ginger, 1 crumbled seasoning cube, and ½ teaspoon salt. Cover with water and cook for 20–25 minutes.
- Blend the scotch bonnets with 2–3 tablespoons of water until smooth.
- Build the broth by adding 4 cups of water to the pot with parboiled goat meat, diced onion, blended scotch bonnet, remaining seasoning cube, ground crayfish, and remaining salt. Bring to a boil.
- Add the pepper soup spice blend and simmer for 5 minutes. Adjust spices to taste.
- Simmer until the meat is tender, about 25–30 minutes.
- Finish with scent leaves and uziza leaves in the last 2–3 minutes of cooking.
- Serve immediately in bowls with yam, rice, or boiled plantain.
Notes
Pepper soup is best served fresh, but can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg