Here's a traditional Nigerian recipe for Goat Meat Pepper Soup:
Ingredients:
- 500g goat meat, cut into bite-sized pieces
- 2 liters water or broth
- 2 tablespoons ground crayfish
- 2-3 scotch bonnet peppers (adjust according to your spice preference), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 stock cubes (such as Maggi or Knorr)
- 1 teaspoon dried thyme
- 1 teaspoon ground uziza seeds (optional)
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, bring the water or broth to a boil.
2. Add the goat meat to the pot and let it boil for about 5 minutes to remove any impurities.
3. Skim off any foam that rises to the surface, then reduce the heat to medium-low.
4. Add the chopped onion, garlic, ginger, ground crayfish, chopped scotch bonnet peppers, dried thyme, ground uziza seeds (if using), and stock cubes to the pot.
5. Cover the pot and let the goat meat simmer for about 1 to 1.5 hours, or until it becomes tender. Add more water if necessary to keep the meat submerged.
6. Once the goat meat is tender, season the pepper soup with salt to taste.
7. Serve the goat meat pepper soup hot, garnished with fresh cilantro or parsley if desired.
This spicy and flavorful soup is often served as an appetizer or main course and is best enjoyed with some boiled yam, plantains, or rice. Enjoy!
