Goat Meat Pepper Soup
Goat meat pepper soup is one of the variations of pepper soup in Nigeria. Like other pepper soup, the aromatic, spicy hotness is satisfying to the tastebuds.
Ingredients
- 500 grms goat meat (chopped)
- 1 tablespoon pepper soup spice (ground)
- 2 tablespoon uziza leaves (or parsley)
- 3 scotch bonnet (minced)
- 1 medium onion
- 2 seasoning cubes
- 2 tablespoon chilli pepper
- 1 tablespoon crayfish (ground)
- water (as desired)
Instructions
- Place the chopped goat meat in a pot.
- Add the minced scotch bonnet peppers, chopped onion, and one of the seasoning cubes to the pot.
- Sprinkle the ground pepper soup spice and chili pepper over the meat.
- Mix the ingredients in the pot well to ensure the meat is coated with the spices and turn on the heat to medium and let the meat cook in its own juices for about 5 minutes and stir.
- Add enough water to the pot to cover the goat meat.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot partially with a lid to allow steam to escape, and let the pepper soup simmer for about 30-40 minutes or until the goat meat becomes tender.
- Stir in the ground crayfish into the soup, add the chopped uziza leaves (or parsley) to the pot and stir.
- Ladle the pepper soup into bowls and serve hot.
Notes
Note:
1. Nigerian Goat Meat Pepper Soup is often enjoyed as an appetizer or main course and is commonly served with sides like boiled yam, plantains, or rice.
2. The pepper soup spice gives the unique taste so it's very necessary in the dish.
3. Onions could be minced or ground to avoid physical appearance.
4. You can substitute uziza leaves with bitter leaves or parsley.
5. The amount of pepper you add determines how hot the soup would be.
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