This recipe explains the Nigerian
Goat Meat Pepper Soup. For other Nigerian Pepper Soup recipes, visit: Assorted
Meat Pepper Soup and Catfish Pepper Soup (Point & Kill).
Goat Meat Pepper Soup [Video]
Goat Meat adds a special
traditional flavour to the Nigerian Pepper soup recipe.
Ingredients for Goat Meat Pepper Soup
700g Goat Meat (with skin)
4 seeds Ehu or Ariwo or Calabash
Nutmeg
Habanero Pepper (to taste)
A few scent leaves or 2 table
spoons dry uziza
2 medium onions
Salt (to taste)
2 big stock cubes
For the Agidi:
120g corn flour. You can also use
Akamu/Ogi/Pap
Before you cook the Nigerian Pepper Soup
If you will eat
the Goat meat
peppersoup with Agidi, prepare some and set aside to cool down and set.
roast ehu for pepper soup
Peel and grind the 'secret'
ingredient (ehu seeds) with a dry mill. You can also roast it with an old
frying pan before grinding them. Roasting is known to improve the flavour.
grind ehu for pepper soup
Cut the onions into big chunks. If
you want pieces of onions in yours, cut into tny pieces.
Pick and wash the scent leaves. If
using dry uziza, rub with your fingers to break them into tiny pieces.
Cooking Directions
Wash the goat meat and put in a
sizeable pot. Pour water to cover the meat and then some. I love lots of water
in my pepper soups.
Goat meat is tough so use a
pressure cooker to cook it if you have one.
Add the stock cubes, ground ehu
seeds and the chunks of onion and start cooking.
When the meat is done, remove the
chunks of onion.
Add pepper, scent leaves or uziza
leaves.
Cover the pot and leave to simmer
for 5 minutes and the pepper soup is ready.
Serve piping hot with the agidi.
Pepper Soup should always be served
hot. It can be eaten alone with a chilled drink by the side. You can also eat it
with Agidi, White Rice or Boiled Yam.
