African Pepper Soup – Goat Meat

African pepper soup is a hearty African soup made with Goat meat cutlets or chunks, pepper soup spice, and other beautiful condiments.  If you are looking for an authentic Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.

PEPPER SOUP: A NIGERIAN CLASSIC

I’m a big fan of goat meat, and I use it in a number of my recipes. One of my favorites is goat meat pepper soup. It’s hearty, spicy, and delicious.

Almost every culture on earth has its soup recipe and Africa is not an exception. In fact, 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 like Turkey Stew, Ayamase stew, Stewed Spinach (Efo riro), Egusi Soup, Banga Soup, chicken pepper soup and much more.

A STEP BY STEP GUIDE TO COOKING GOAT MEAT PEPPER SOUP

The African Pepper soup is 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 eat ”as is”.

Watch how to make the African Peppersoup here:

This 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.

Notes:

1. You can substitute dry ginger powder for fresh ginger if you choose.
2. 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.
3. 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.
4. I have used Goat Meat in this recipe. However, you can also Chicken, Lamb, Beef, or Fish.
5. 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 it 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.
6. 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 latter in my pepper soup.

Other delicious soup and stew recipes you might want to try

•  Stewed Spinach – Efo Riro
• Egusi Soup
• Ogbono Soup
• Simple Chicken pepper soup
• Stewed Okra – Okro soup
• Chicken Stir-fry with Spinach
• Nigerian pepper sauce – Ata dindin 
• Banga soup
• West African Pepper Sauce
• Nigerian Chicken Stew

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!

African Pepper Soup – Goat Meat

The African pepper soup is a hearty African soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. . If you are looking for an authentic African Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.

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Course: Side Dish

Cuisine: African

Keyword: goat meat pepper soup, homemade

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 532kcal

Author: Lola Osinkolu

Ingredients

• 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 de-seeded and minced
• 1 Seasoning cube
• 4 Cups Water

US Customary – Metric

Instructions

• 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.
• Add the pepper soup spice, red chili flakes, Ginger powder, the remaining grated onion, and crayfish. Leave it to cook for another 10 minutes.
• Stir in the uziza leaves and let it simmer for another 5 minutes. Serve hot with Yam, Rice, Bread and more.

Video

https://www.youtube.com/watch?v=yCtqSy1kINY

Notes

1. You can substitute dry ginger powder for fresh ginger if you choose.
2. 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.
3. 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.
4. 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.
5. 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.

Nutrition

Serving: 4g | Calories: 532kcal | Carbohydrates: 1g | Protein: 98g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 303mg | Sodium: 536mg | Potassium: 1678mg | Fiber: 0g | Sugar: 0g | Vitamin A: 135IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 2.1mg

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