Nigerian Goat Meat Pepper Soup
A hearty, deeply spiced heritage soup slow-simmered with tender cuts of meat or seafood and aromatic spices, served steaming hot.
Ingredients
- • 1kg bone-in goat meat (chivo / he-goat), cut into small bite-sized pieces
- • 2 tbsp authentic pepper soup spice mix (calabash nutmeg, uda, uziza seeds)
- • 3 scotch bonnet chillies, finely chopped
- • 1 medium red onion, finely diced
- • 2 tbsp ground crayfish
- • 1 cup fresh scent leaves or sweet basil, shredded
- • 2 seasoning cubes
- • 1 tsp salt
- • 6 cups water
Preparation Steps
Wash goat meat thoroughly with lime juice and warm water; drain completely.
Place goat meat in a large pot with diced onion, half the chopped scotch bonnets, seasoning cubes, and salt; steam in its own juices for 10 minutes over medium heat.
Pour in 6 cups of water, bring to a rolling boil, then lower heat and simmer for 40 minutes until meat is fork-tender.
Stir in the traditional pepper soup spice blend, ground crayfish, and remaining scotch bonnet chillies; simmer for 10 minutes to allow the spicy aromatic oils to permeate the broth.
Fold in shredded scent leaves (or fresh basil) and cook for just 2 minutes until wilted and fragrant.
Ladle steaming hot into deep bowls; serve on its own or with boiled white yam slices.