Nigerian Goat Meat Pepper Soup
A spicy, aromatic, and light broth made with tender goat meat and traditional West African spices.
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Ingredients
- 1 kg Goat meat (cut into bite-sized chunks)
- 2 tablespoons Pepper soup spice mix (Ehu/Uda/Uziza blend)
- 2 pieces Habanero peppers (Atarodo), blended
- 1 tablespoon Crayfish powder
- 2 units Bouillon cubes
- 1 medium Onion, finely chopped
- 1/4 cup Dried Utazi leaves or Scent leaves (chopped)(optional)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Salt
- 1 1/2 liters Water
Instructions
- 1
Thoroughly wash the goat meat and place it in a large pot.
- 2
Add the chopped onions, ginger paste, garlic paste, bouillon cubes, and a small amount of water (just enough to cover half the meat).
- 3
Cover and steam the meat on medium heat for 15-20 minutes until it starts to release its own juices and softens slightly.
- 4
Add the remaining 1.5 liters of water to the pot and bring to a rolling boil.
- 5
Stir in the pepper soup spice mix, blended habanero peppers, and crayfish powder.
- 6
Reduce heat to medium-low and simmer for 30-40 minutes or until the goat meat is fork-tender.
- 7
Taste the broth and adjust salt or pepper levels if necessary.
- 8
Add the chopped Utazi or scent leaves and simmer for an additional 2 minutes before serving hot.
Nutrition per Serving
345
Calories
38g
Protein
6g
Carbs
18g
Fat
2g
Fiber
1g
Sugar
850mg
Sodium
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