Nigerian Goat Meat Pepper Soup with Scent Leaves
Equipment
- Large soup pot or Dutch oven A heavy-bottomed pot helps distribute heat evenly and prevents the soup from burning. A Dutch oven is ideal if you have one.
- Sharp chef’s knife Essential for cutting through goat meat bones cleanly.
- Cutting board For prepping meat, onions, and peppers.
- Wooden spoon or ladle To stir the soup without damaging the tender meat.
- Mortar and Pestle or Blender For crushing peppers, grinding spices, or making a paste from onions and crayfish.
- Strainer (optional) If you prefer a clearer broth, you may want to strain some ingredients.
Ingredients
For the Goat Meat Pepper Soup
- 2.5 lbs about 1.1 kg goat meat, cut into bite-sized chunks (preferably with bone for flavor)
- 1 tablespoon ground ehuru Calabash nutmeg
- 2 tablespoons pepper soup spice blend available at African stores or homemade
- 1 medium onion sliced
- 1 tablespoon ground crayfish optional but adds depth
- 2 –3 scotch bonnet peppers or habanero, crushed or finely chopped
- 1 tablespoon ground uziza seeds optional for heat and aroma
- Salt to taste
- 2 bouillon cubes Maggi or Knorr
- 5 –6 cups water
- 1 cup fresh scent leaves substitute with fresh basil or mint if unavailable
Instructions
Step 1: Clean and Prep the Goat Meat
- Wash the goat meat thoroughly with water and a splash of vinegar or lemon juice to remove any impurities. Rinse and drain. Make sure the meat is cut into small, manageable pieces—bone-in chunks are perfect for building that deep, meaty flavor that’s essential to authentic pepper soup.
Step 2: Start the Flavor Base
- Place the cleaned meat in your pot. Add the sliced onions, one bouillon cube, and a bit of salt. Pour in just enough water to cover the meat (about 3 cups) and bring to a boil over medium heat. Let it cook covered for 20–30 minutes until the meat starts to soften and releases its flavor into the broth.
Step 3: Build the Spice Layer
- Once the meat begins to tenderize, add the pepper soup spice blend, ground ehuru, ground crayfish (if using), ground uziza seeds, and crushed scotch bonnet peppers. Stir gently and top up with an additional 2–3 cups of water, depending on how soupy you want it.
Step 4: Simmer to Perfection
- Lower the heat and simmer for another 40–60 minutes. This step is crucial—let the spices work their way deep into the goat meat. Taste for seasoning and adjust with more salt or bouillon if needed. The soup should be spicy, aromatic, and rich.
Step 5: Add Scent Leaves
- Five minutes before taking the soup off the heat, add your fresh scent leaves. Tear them roughly with your fingers to release their oils and stir into the soup. Let it simmer briefly to allow the scent leaves to infuse their signature herbal aroma into the dish.
Step 6: Serve Hot and Steamy
- Serve your Nigerian goat meat pepper soup piping hot in deep bowls. For an authentic touch, pair it with boiled yam, plantains, white rice, or even agege bread to mop up the flavorful broth.