Entree: Nigeria – Middle Belt – Pepper Soup with Goat Meat (Spicy Nigerian broth of hot peppers and tender goat meat)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–1.5 inch pieces
- 8 cups (1.9 L) water
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 3 whole Scotch bonnet or habanero peppers (adjust to heat preference)
- 1 tbsp (8 g) ground pepper soup spice (commercial blend or ground uda, calabash nutmeg, alligator pepper)
- 2 tsp (10 g) ground crayfish (optional)
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, minced (6 g)
- 2 bouillon cubes (beef or chicken) or 2 tsp (10 g) bouillon powder, to taste
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (15 g) scent leaves, basil, or ugu (substitute with cilantro/basil if unavailable)
- 1 tbsp (15 ml) palm oil or neutral oil (optional, for finishing)
- Fresh lime or lemon wedges for serving (no measurement)

Instructions

1. Rinse the goat meat and place in a large pot with 8 cups (1.9 L) water. Bring to a boil over high heat, skimming any foam that rises.
2. Add half the chopped onion, grated ginger, minced garlic, and bouillon cubes. Reduce heat to medium-low, cover partially, and simmer for 40–60 minutes until the goat meat is tender (time varies by cut).
3. Meanwhile, roughly chop or leave whole the Scotch bonnet peppers depending on desired heat; tie whole peppers in cheesecloth if you want flavor without too much heat.
4. When meat is nearly tender, add ground pepper soup spice (1 tbsp / 8 g), ground crayfish (if using), remaining onion, salt, and black pepper. Continue to simmer 10–15 minutes to allow spices to infuse.
5. Taste and adjust seasoning; add more bouillon or salt as needed. If using tied whole peppers, remove the cloth bundle when the desired heat is reached; if you left peppers whole, remove or leave in for maximum heat.
6. Stir in scent leaves or basil (1/2 cup / 15 g) and simmer 2 minutes until herbs wilt. If using, drizzle 1 tbsp (15 ml) palm oil for a glossy finish.
7. Serve the pepper soup very hot in bowls with lime or lemon wedges on the side. Traditionally eaten alone or with boiled yams, plantain, or rice.