Nigerian Goat Meat Pepper Soup

Prep Time 20

Cook Time 2

Total Time 2 20

Course Appetizer, Main Course, Soup

Cuisine African, Nigerian

Servings 6 hearty bowls

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

Rinse goat meat well under cold water and pat dry. Trim excess fat but leave bones to enrich the broth.

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.

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.

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.

Once meat is tender, stir in chopped scent leaves and a squeezed half lemon for brightness. Add ground black pepper and check seasoning.

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.