Entree: Nigeria – Nigerian Party Food – Pepper Soup with Goat Meat (Spicy clear Nigerian broth flavoured with native pepper spices and tender goat meat)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 2-inch (5 cm) chunks
- 8 cups (1.9 L) water
- 1 medium onion, roughly chopped
- 2–3 small Scotch bonnet or habanero peppers, bruised
- 2 tbsp (16 g) pepper soup spice mix (commercial or ground mix of calabash nutmeg and uda/other traditional seeds)
- 1 tsp (2 g) ground calabash nutmeg (ehuru), optional if not in mix
- 1 tbsp (15 ml) ground crayfish (dried shrimp), optional
- 1 cup (30 g) fresh scent leaves or basil, chopped
- 4 cloves garlic, minced (approx. 12 g)
- 1-inch (2.5 cm) piece ginger, sliced
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1–2 bouillon cubes (optional)
- 1 tbsp (15 ml) fresh lime or lemon juice, to finish (optional)

Instructions

1. Rinse goat meat and place in a large pot with water, chopped onion, garlic, ginger, and bruised peppers. Bring to a boil over high heat.
2. Skim off any foam, reduce heat to medium-low and add pepper soup spice mix, ground calabash nutmeg (if using), bouillon cubes (if using), salt, and ground black pepper.
3. Cover and simmer gently until goat is very tender, about 1.5–2 hours (pressure cook 30–40 minutes if using a pressure cooker).
4. Taste and adjust seasoning; if broth is too thin, uncover and simmer a bit to concentrate flavor.
5. Stir in chopped scent leaves (or basil) and simmer 2–3 minutes until wilted; finish with lime juice if desired.
6. Serve piping hot in bowls, traditionally with a side of boiled yams, plantain, or on its own at parties.