This Ivoirian pepper soup is a quick meal loaded with goat meat and spices in an onion, tomato and eggplant broth. The Ivoirian pepper soup tastes the same in all west Africa but we all have a different way of cooking it. for this recipe the whole tomato, onion and eggplant is cooked with the goat (or meat of your choice) and the spices; once the goat meat is tender the tomatoes, onion, and eggplants are pureed and added back to the stock and the goat meat.
Obviously, the authentic pepper soup is very spicy, but you can adjust the pepper to you family’s taste. Typically, the pepper is treated like the whole tomato, onion and eggplant but you can just leave them whole. It can be prepared with various meats, such as fish, shrimp, tripe, oxtail, chicken, goat, beef and/or cow. The Ivoirian pepper soup can be cooked using several meats in the same pot.
Ivoirian Pepper Soup
- 1 kg goat meat
- 1 eggplant big
- 1 tomato large
- 1 onion big
- 3 peppers
- 1 tbsp tomato paste
- 5 clove garlic
- 2 tbsp ginger
- 1 cube maggi
- Add the meat in a saucepan, add enough water to cover the meat.
- Add a tablespoon of concentrated tomato, garlic and ginger.
- Add onion, eggplant and tomato.
- Cover and let boil for 20 minutes and make sure the vegetables are well cooked. At this point the meat should be half cooked and tender.
- Remove the vegetables and crush and add the crushed vegetables, pepper and the cube.
- Let it simmer for 15 minutes and season to taste!
- Serve Hot