Goat Meat Pepper Soup. A hearty soup cooked with goat meat, herbs and spices. This Goat Meat Pepper Soup recipe is so easy to make and perfect for cold days. Goat meat is tough so use a pressure cooker to cook it if you have one.
Add pepper, scent leaves or uziza leaves.
Goat meat pepper soup is the king of all pepper Soups no one is telling me otherwise.
As a child I remember Christmas and New Year Celebrations were never complete without a bowl of goat meat pepper soup with all sorts of parts inclusive, cut up in tiny bite size juicy chunks.
You can cook Goat Meat Pepper Soup using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Goat Meat Pepper Soup
- It's 1 of kilo goat meat.
- It's 1/2 tbsp of Peppersoup spice.
- It's to taste of Salt.
- You need 2 of knorr cube.
- It's 4 of fresh pepper blended.
- It's 1/2 of onions blended.
- You need of scent leaf diced.
Hope you can relate with this goat meat matter ? Nigerian Goat Meat Pepper Soup is one of the popular Nigerian Pepper Soup recipes. Like most Nigerian pepper soups, it is hot and spicy. The only difference is the use of goat meat (as the name implies).
Goat Meat Pepper Soup instructions
- Cut goat meat and wash then place in a pot, then add pepper, onions, salt and knorr cube and par boil till goat meat is tender..
- Once the meat is tender; add pepper soup spice and allow it cook for another 10 minutes.
- Add scent leaf stir and turn off heat; allow the heat in the cook the scent leaf.
- Serve immediately.
Goat meat has a distinct smell, that differentiate it from other meat. Heat a ΒΌ cup of the oil in a dutch oven or casserole, then brown the goat pieces. Remove the goat pieces, discard the oil, then add the remaining oil, garlic, diced peppers and ginger and cook for a few minutes. Add the onion, paprika and spices and cook for a few minutes more, stirring here and there. This popular one-pot soup is a light broth with any meat of choice, most commonly goat, catfish or chicken (native chicken) flavoured with African spices and herbs such as ehuru (calabash nutmeg, African nutmeg), negro pepper (Ethiopian pepper, Senegal pepper), lemongrass, habanero pepper, uziza leaves, scent leaves or wild basil.
