Goat meat pepper soup
Goat meat pepper soup is Goat meat in spicy, herby broth.
Ingredients
- 500 g goat meat
- ½ medium onions (chopped)
- 2 seasoning cubes
- salt
- scotch bonnet
- 1 Ehuru seed (calabash nutmeg (1/2 teaspoon ground))
- 1 teaspoon Uziza seed (1 1/2 ground uziza)
- 1 piece Uda
- 1 tablespoon ground crayfish
- 3-5 Utazi leaf
- 1 teaspoon Palm oil
Instructions
- Wash goat meat cut into bite-size and place in a pot over medium-low heat.
- Add onions, seasoning cubes, salt and pepper, stir and cover. Cook until it has released its juices.
- Add about 3 cups of water (enough to cover the meat) and seal the pressure pot.
- Cook for 8-10 minutes until meat is tender.
- If there is no pressure pot, cook until meat is tender, topping up water as needed.
- Grind ehuru and uziza, hit uda to crack it open, grind crayfish, wash and shred utazi.
- Add all into the pot of goat meat.
- Add palm oil stir and cook for 5 minutes, taste and correct seasoning.
- Take off the heat.
- Serve your Goat meat pepper soup with agidi (eko, cornflour jello), rice, boiled yam and plantain, boiled potatoes, bread or just drink on its own.
Notes
Notes
- *In place of these spices, you can use 1-2 teaspoons store-bought Peppersoup spice mix.
- Add a few bean seeds to help tenderise your goat meat.
- When making your pepper soup, you can use store-bought pepper soup mix but some of them do not taste good at all. If you find one you like the taste of, stick to it.
