This recipe explains the Nigerian Goat Meat Pepper Soup
Goat Meat adds a special traditional flavour to the Nigerian Pepper soup recipe.
Ingredients for Goat Meat Pepper Soup
- 1.2kg (2.6 lbs) goat meat with the skin
- 3 teaspoons ground of ehuru or nutmeg
- Habanero peppers
- Fresh Scent Leaves
- 2 onions
- Salt (to taste)
- 2 big seasoning cubes
For the Agidi:
- 120g corn flour (corn starch).
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, sometime between steps 2 and 3 under cooking directions below.
Before you cook the Nigerian Pepper Soup
- If you will eat the Goat meat peppersoup with Agidi, prepare some and set aside to cool down and set.
- Peel and grind the 'secret' ingredient (ehu seeds) with a dry mill. You can also roast it with an old frying pan before grinding them. Roasting is known to improve the flavour.
- Cut the onions into big chunks. If you want pieces of onions in yours, cut into tiny pieces.
- Pick and wash the scent leaves. If using dry uziza, rub with your fingers to break them into tiny pieces.
- 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 seasoning cubes, ground ehu (calabash nutmeg) and the chunks of onion, cover and start cooking.
- When the meat is done, remove the now deflated chunks of onion.
- Add pepper, scent leaves and cook for about 5 minutes.
Pepper Soup should always be served hot. It can be eaten alone with a chilled drink. You can also eat it with Agidi or white rice.