Ingredients for Goat Meat Pepper Soup
700g Goat Meat (with skin)
4 seeds Ehu or Ariwo or Calabash Nutmeg
Habanero Pepper (to taste)
A few scent leaves or 2 table spoons dry uziza
2 medium onions
Salt (to taste)
2 big stock cubes
Note: You can add white yam to Goat Meat Pepper Soup to get Goat Meat and Yam Pepper Soup. In that case, peel the yam and cut into big pieces and add them when the goat meat is almost done, some time between steps 2 and 3 under cooking directions below.
Cooking Directions
- Wash the goat meat and put in a sizeable pot. Pour water to cover the meat and then some. I love lots of water in my pepper soups.
Goat meat is tough so use a pressure cooker to cook it if you have one. - Add the stock cubes, ground ehu seeds and the chunks of onion and start cooking.
- When the meat is done, remove the chunks of onion.
- Add pepper, scent leaves or uziza leaves.
- Cover the pot and leave to simmer for 5 minutes and the pepper soup is ready.
- Serve piping hot with the agidi.
Pepper Soup should always be served hot. It can be eaten alone with a chilled drink by the side. You can also eat it with Agidi, White Rice or Boiled Yam
