Nigerian Pepper Soup Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs goat meat
02 -
3 tbsp crayfish
03 -
1 onion, chopped or blended
04 -
1 small bulb of ginger, chopped or blended
05 -
1-2 scotch bonnets, whole or blended
06 -
3 tbsp pepper soup spice
07 -
2 tsp seasoning powder
08 -
1-2 bay leaves
09 -
Salt to taste
10 -
4-6 cups of water
11 -
2 tsp uziza leaves (optional)
12 -
1 tsp chili flakes (optional)
# Instructions:
01 -
Properly clean the goat meat by rinsing it thoroughly under cold running water to remove any dirt and debris.
02 -
Add the cleaned goat meat to a cooking pot. For reduced cook time, consider precooking the goat meat in a pressure cooker until tender.
03 -
Add salt, seasoning powder, and the optional bay leaf. Cook covered on low to medium heat, allowing the ingredients to release their flavors.
04 -
Add some whole habanero peppers and cook covered on low to medium heat for about 30 minutes or until the goat meat is mostly tender.
05 -
Add the blended habanero pepper, crayfish, and pepper soup spice to the pot. Stir to combine.
06 -
Allow the soup to simmer on low to medium heat for about 5 minutes or until the meat is tender.
07 -
Serve the soup hot with your favorite side such as boiled yam, plantain, or rice.
# Notes:
01 -
Adjust the heat of the soup to your preference. You can use a smaller amount of pepper if desired.
02 -
It's perfectly fine to skip adding leaves. The soup will still be delicious.
03 -
You can substitute fresh ginger with ginger powder if necessary.