Pepper Soup

Name: Pepper Soup
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 kg Goat Meat, with bone, cut into chunks; 1.5 l Water; 2 Scotch Bonnet Peppers, chopped; 1 large Onion, sliced; 1 tbsp Ground Crayfish; 2 cubes of Seasoning Cube, Maggi or Knorr; 1 1/2 tsp Salt, to taste; 1 cup Scent Leaf, Nchuanwu, roughly chopped (loosely packed); 1 tsp Ginger, fresh, grated (from a 2 cm piece); 2 cloves of Garlic, minced; 1 1/2 tsp Calabash Nutmeg, Ehuru, ground; 1 tsp Uziza Seeds, ground; 1 pod of Uda, grains of Selim, lightly crushed; 1/2 tsp Alligator Pepper Seeds, ground

This warming, aromatic Pepper Soup features tender goat meat simmered in a clear, spicy broth perfumed with traditional West African spices. Bright, fiery notes from scotch bonnet and alligator pepper are balanced by earthy uziza, calabash nutmeg and fragrant scent leaves for a deeply comforting bowl. Serve steaming hot for a restorative meal or as a show-stopping starter.

This warming, aromatic Pepper Soup features tender goat meat simmered in a clear, spicy broth perfumed with traditional West Afric... Show more

Traditional West African Recipe

Health Grade

A · Excellent

Rating

4.0

Time

1 hr10 min

Price

3,44 €

Calories

235 kcal

low calorie

healthy

nutritious

one pot

Method

Clean the meat

If the goat meat is still in large pieces, have it cut through the bone into soup-size chunks about 2 inches wide. Rinse the pieces under cold running water, rubbing away any loose bone chips or dark clotted blood, then drain well.

Chop the aromatics

Rinse the scotch bonnet peppers, onion, scent leaf, and ginger. Slice the onion, chop the scotch bonnets, strip off any thick stems from the scent leaf and chop the leaves roughly, peel and grate the ginger, then peel and mince the garlic cloves.

Grind the spices

Pick through the dried crayfish for any grit, then grind it if it is still whole. Measure the calabash nutmeg, uziza seeds, uda pod, and alligator pepper seeds; grind the calabash nutmeg, uziza seeds, and alligator pepper seeds to a fine powder if needed, and lightly crush the uda. Stir the crayfish and spices together in a small bowl so they are ready to go into the pot evenly.

Start the soup

Put the goat meat in a large heavy pot with a lid and add the sliced onion, grated ginger, minced garlic, 1.5 liters of water, crumbled seasoning cubes, and about 1 teaspoon of the salt. Bring everything to a boil over medium-high heat, skim off any gray foam floating on top, then cover, lower the heat, and let it simmer gently for 20 minutes.

Add pepper and spice

Stir in the chopped scotch bonnet, the ground crayfish, and the pepper soup spice mix. Cover again and simmer for 25 minutes, until the broth smells deeply aromatic and the goat meat is tender enough to pull easily from the bone with a fork.

Finish with scent leaf

Add the chopped scent leaf and taste the broth. Add a little more salt if needed, then simmer for 5 minutes so the leaves soften and perfume the soup without losing their fresh flavor.