This warming Nigerian Goat Meat Pepper Soup brings the soul-soothing warmth of traditional West African cooking to your table. Bursting with fragrant spices and hearty goat meat, it’s a vibrant and comforting broth that dances on your tongue. I like to think of it as the adult cousin of chicken pepper soup—just bolder, richer, and perfect when you’re craving something with serious depth. Cozy enough for cool days, yet light enough to feel good on any night.
Nigerian Goat Meat Pepper Soup
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Appetizer, Main Course, Soup
Cuisine African, Nigerian
Large stockpot or Dutch oven ideal for slow simmering.
Sharp knife and cutting board for prepping meat and aromatics.
Wooden spoon or ladle sturdy enough for stirring rich broth.
Fine mesh strainer or slotted spoon optional, to remove any foam or spice debris.
Blender (optional) if you’d like a silky smooth base similar to roasted red pepper soup.
- 2 lbs goat meat cut into bite-sized pieces (with bones for extra flavor)
- 1 medium onion shredded
- 3 –4 scotch bonnet peppers adjust for heat
- 2 –3 cloves garlic minced
- 1 ″ fresh ginger peeled and minced
- 2 tbsp African pepper soup spice mix ensemble of calabash nutmeg, ehuru seeds, alligator pepper
- 2 tsp dried thyme
- 1 tsp ground crayfish optional but adds depth
- 6 cups water or light homemade broth
- 2 seasoning cubes Maggi or Knorr
- Salt to taste
- 1 handful fresh scent leaves or basil chopped
- Juice of ½ lemon or lime
- 1 tsp ground black pepper
Prep the Goat Meat
Rinse goat meat well under cold water and pat dry. Trim excess fat but leave bones to enrich the broth.
Parboil & Skim
Place meat in your pot, add water to cover, and bring to a boil. Let it boil for 5 minutes, skimming off foam. This ensures cleaner, clearer soup.
Aromatics & Spice Start
Drain and rinse meat. Add fresh water or broth back to the pot, then add onion, garlic, ginger, and dried thyme. Stir in the pepper soup spice mix and season with cubes and salt. Bring to simmer.
Simmer Low & Slow
Lower heat, cover partially, and simmer 1½–2 hours until the goat meat is tender and broth is aromatic. Taste and adjust heat or salt.
Finishing Touches
Once meat is tender, stir in chopped scent leaves and a squeezed half lemon for brightness. Add ground black pepper and check seasoning.
Optional Smooth Variation
Ladle 1–2 cups of broth and aromatics into a blender and puree until silky. Return to pot for texture reminiscent of roasted pepper soup.
Serve Hot
Garnish with more fresh scent leaves and a wedge of lemon at the side.
Pairings
- Carbohydrates: Serve with steamed white rice, boiled yam, plantains, or soft fufu to soak up the broth.
- Sides: Pair with crisp fried plantains or a fresh cucumber-tomato salad to balance the heat.
- Beverage: A chilled hibiscus drink or light lager complements the spicy broth.
- Condiments: Offer extra scotch bonnet peppers in vinegar for guests who like it fierier.
FAQs
1. Can I use different cuts of goat meat?
Absolutely. Bone-in cuts like shoulder or neck impart deeper flavor, while boneless thigh or shank work fine too. Just ensure you retain some connective tissue for enriching the broth.
2. Is there a vegetarian alternative?
Yes! Substitute goat with hearty vegetables like mushrooms and sweet potatoes, the African pepper spice still brings that pepper soup Nigerian flavor. Finish with plant-based stock and beans for protein.
3. What’s the difference between this and chicken pepper soup?
While both rely on spicy, aromatic broth, goat meat offers a richer, earthier depth compared to lighter chicken pepper soup. Flavor profiles are similar, but goat is bold and soulful.
4. Can I make this in advance or freeze it?
Definitely. Cook completely, cool thoroughly, and refrigerate up to 2 days or freeze in airtight containers for up to 3 months. Reheat gently to preserve flavor.
5. How can I adjust the heat level?
Reduce scotch bonnet peppers or remove their seeds. You can also experiment with mild peppers for a gentler, chili soup recipe-like warmth.
