How to make Nigerian Goat Meat Pepper Soup
Goat meat has a distinct smell and flavour that differentiates it from other meat, you’ll just know when you have it in your mouth! It is actually a personal favorite! To prepare this soup, all edible parts of the goat can be used. It is very common to see assorted parts of the goat used for making pepper soup, such as the offal (tongue, liver, kidney or heart) but in the absence of assorted parts, you can make use of the red meat alone.
Serves: a pot of pepper soup
Preparation time: 45 minutes
- 500g goat meat (cut into small sizes)
- 2 spoonfuls ground pepper soup spices
- Chili Pepper (to taste)
- 2 teaspoonfuls dry Uziza/basil leaves (optional)
- 1 tablespoonful ground Crayfish
- 2 Stock cubes / seasoning cubes
- 1 medium Onion bulb (chopped)
- Salt (to taste)
- Water (as needed)
- First, clean and season the meat pieces with chopped onions, seasoning cubes and salt to taste.
- Leave the meat to simmer in its own juice for 5 minutes, then add a little water and cook for 30 minutes on medium heat.
- After 30 minutes, add enough water to cover the meat(depending on how much ”soup” you want). Taste for salt, and if need be, add extra salt and the remaining seasoning cube
- Then add the ground pepper soup spices, ground crayfish, pepper and the chopped uziza/basil leaves; mix thoroughly and cook for minutes or until the Goat meat is tender or well cooked.
- Serve Hot in a Dish
Tip: Serve hot alone as a meal or as a yummy side dish with Eko (agidi), Agidi jollof, boiled yams, potatoes or boiled plantains. Even white rice!