African pepper soup is a hearty African soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. Almost every culture on earth has their soup recipe including Africa. If you are looking for an authentic African Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
The African pepper soup is genuinely an ultimate comfort food, and when a meal gives you comfort, then it’s good. It’s warm, hearty and delicious! Soups and stews are a significant component of the African cuisine, and we have a whole lot of it apart from this pepper soup recipe, of course to other comforting ones like the okro stew, Ogbono soup, Ayamase stew, Efo riro and much more.
The African Peppersoup is a primarily liquid, usually served hot and this is made by boiling Meat or Fish of choice in order to extract flavor from them. The broth from this Meat is then further seasoned with authentic African spices. It can be served with boiled Potatoes, Rice, Bread or just drink it ”as is”.
Watch how to make the African Peppersoup here:
The African pepper soup is suitable for all seasons of the year, and it will also add a little more zing to your day if you are not feeling so well but not to worry if you don’t want it hot, feel free to reduce the quantity of Habanero peppers and the chili pepper.
African Goat Meat Pepper Soup
There are slight differences to this recipe, depending on the part of Africa. This variation is the Nigerian version. Still, each family in Nigeria also have one thing or another that they usually do to give pepper soup their personal touch.
Notes:
- You can substitute dry ginger powder for fresh ginger if you choose.
- The amount of peppers you add to the pepper soup depends on your heat tolerance so feel free to increase or reduce the quantity of peppers you use.
- You can substitute Uziza leaves or bitter leaves with Parsley, mint leaves or scent leaves; Be sure to wash bitter leaves and drain them when used.
- I have used Goat Meat in this recipe. However, you can also Chicken, Lamb, Beef, or Fish.
- I like to cut the goat meat into cutlets because it cooks faster. You can also easily pick it up with a spoon and eat right away. If You are comfortable with chunky meat in your pepper soup please go with it but it might need to cook for a longer time.
- To avoid chunks of Onions in your pepper soup, it’s a good idea to either mince the Onion or use the smaller hole on the grater to grate the Onion. I like to use the later in my pepper soup.
The African pepper soup is a hearty African soup (popular in Nigeria) made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. Almost every culture on earth have their own soup recipe and of course, Nigeria is not exempted. If you are looking for an authentic African Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
- 2 Tsp Uziza leaves see note 3
- 1 pound Goat meat
- 2 Tsp Crayfish
- 1 Tbs Pepper soup spice
- 1 Tsp Red Chili flakes
- 1 Tsp Ginger powder
- Salt to taste
- 1 small Onion
- 1 Scotch bonnet/Habanero de-seeded and minced
- 1 Seasoning cube
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Cut the Goat meat into cutlets (see note 4). Then rinse thoroughly, transfer the meat into the Pot, add salt, Seasoning cube, habanero peppers and half of the Onion (see note 5) and cook for 30 minutes.
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Add the pepper soup spice, red chili flakes, Ginger powder, the remaining grated onion, and crayfish. Leave it to cook for another 10 minutes.
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Stir in the uziza leaves and let it simmer for another 5 minutes. Serve hot with Yam, Rice, Bread and more.
Recipe Video
- You can substitute dry ginger powder for fresh ginger if you choose.
- The amount of peppers you add to the pepper soup depends on your heat tolerance so feel free to increase or reduce the quantity of peppers you use.
- You can substitute Uziza leaves or bitter leaves with Parsley, mint leaves or scent leaves; Be sure to wash bitter leaves and drain them when used.
- I like to cut the goat meat into cutlets because it cooks faster. You can also easily pick it up with a spoon and eat right away. If You are comfortable with chunky meat in your pepper soup please go with it but it might need to cook for a longer time.
- To avoid chunks of Onions in your pepper soup, it’s a good idea to either mince the Onion or use the smaller hole on the grater to grate the Onion. I like to use the later in my pepper soup.
Thanks, I tried this, it was so good.
Thanks for letting me know Isabelle. I’m glad you enjoyed it.
Thanks Lola. Exactly what I needed.
Aww…’m glad you got what you wanted. 🙂
Thanks Lola. This is looking really good.
thanks Mrs. Lola
You are welcome 🙂
would the cooking time be the same if I substitute chicken for goat?
Dear Melinda, the cooking time is totally dependent on the type of the chicken or even the part of the chicken that you are cooking (e.g perhaps its an organically raised chicken-which may take time or genetically modified chicken- which cooks faster. Even still the breast cooks faster than the thighs regardless in some instances)… so you’ll have to experiment to know what cooking time works for you.