When the air gets chilly, nothing beats a steaming bowl of soup. This Nigerian Goat Meat Pepper Soup is exactly what your soul needs right now.
It is light, spicy, and incredibly aromatic. You will love how the tender meat melts in your mouth. This recipe brings a warm hug to your kitchen table.
Why This Recipe Is a Winner
This soup is the ultimate comfort food for winter. It uses simple ingredients to create a deep, complex flavor. You only need one large pot for the whole process.
It is perfect for busy weeknights when you want something healthy. Your family will love the bold, spicy kick. It is a beginner-friendly way to explore West African flavors at home.
Simple Cooking Steps
Making this soup is much easier than you might think. You start by steaming the meat to lock in flavor. Then, you let the spices do all the hard work. Patience is key while the meat becomes perfectly tender.
Even if you are new to Nigerian cooking, you can do this. The steps are straightforward and very rewarding. You will feel like a pro chef in no time.
Ingredients You’ll Need
Most of these items are pantry staples or easily found at specialty markets.
- 1kg Goat meat, cut into 1-inch cubes
- 2 liters Water
- 2 tablespoons Nigerian pepper soup spice mix
- 1 tablespoon Ground crayfish
- 2 Scotch bonnet peppers, finely minced
- 1 medium Red onion, finely chopped
- 2 Beef bouillon cubes
- 1 teaspoon Salt
- 1 teaspoon Dried scent leaves (African Basil)
Step-by-Step Directions
- Thoroughly wash the goat meat and place it in a large stockpot.
- Add the chopped onions and bouillon cubes to the pot.
- Add 250ml of water and steam over medium heat for 10 minutes.
- Pour in the remaining 1.75 liters of water and bring to a boil.
- Stir in the spice mix, ground crayfish, and minced scotch bonnets.
- Reduce heat to medium-low and cover the pot.
- Simmer for 30 to 35 minutes until the meat is completely tender.
- Add the salt and the dried scent leaves to the broth.
- Simmer for 5 more minutes to let the aromatics infuse.
- Adjust seasoning if necessary and serve your soup hot.
Best Ways to Enjoy It
Serve this soup hot in deep, warming bowls. It is traditionally enjoyed as a standalone dish. You can also pair it with boiled yams or plantains. Light a candle and enjoy a cozy night in with this meal.
Storage & Reheating
This soup actually tastes better the next day. Store leftovers in the fridge for up to four days. You can also freeze it for a quick meal later. Reheat it gently on the stove until it is bubbling. Always serve it piping hot for the best experience.
Tips for Best Results
- Wash your goat meat thoroughly before you start cooking.
- Don’t skip the steaming step to release the natural juices.
- Adjust the peppers if you prefer a milder heat level.
- Use a heavy-bottomed pot to ensure even heat distribution.
- For winter gatherings, double the recipe to feed a crowd.
- Add a squeeze of fresh lime for a bright finish.
- Make sure the meat is fork-tender before serving.
Ways to Switch It Up
- Swap goat meat for chicken or fish for a lighter version.
- Use fresh basil if you cannot find dried scent leaves.
- Add extra crayfish for a deeper umami flavor.
- Include sliced potatoes for a heartier, thicker broth.
Common Questions
Can I make this ahead of time?
Yes, this soup is perfect for meal prep. The flavors deepen as it sits in the fridge. Simply reheat and enjoy when you are ready.
Where do I find pepper soup spice?
You can find this mix at African grocery stores. You can also find it easily online. It is a must-have for the authentic taste.
Is this soup very spicy?
It does have a kick from the scotch bonnets. You can use just one pepper for a milder version. It is customizable to your family’s taste.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every spicy bite warm you up. Happy cooking!
— Lidia
Nigerian Goat Meat Pepper Soup
Ingredients
- 1 kg Goat meat, cut into 1-inch cubes
- 2 liters Wate r
- 2 tablespoons Nigerian pepper soup spice mix (containing uda, uziza, and ehuru)
- 1 tablespoon Ground crayfish
- 2 Scotch bonnet peppers, finely minced
- 1 medium Red onion, finely chopped
- 2 Beef bouillon cubes
- 1 teaspoon Sal t
- 1 teaspoon Dried scent leaves (African Basil) or Utazi leaves
Instructions
- Thoroughly wash the goat meat and place it in a large stockpot with chopped onions and bouillon cubes.
- Add 250ml of water to the pot and steam the meat over medium heat for 10 minutes until it releases its own juices.
- Pour in the remaining 1.75 liters of water and bring the mixture to a boil.
- Stir in the pepper soup spice mix, ground crayfish, and minced scotch bonnet peppers.
- Reduce heat to medium-low, cover the pot, and simmer for 30 to 35 minutes or until the meat is completely tender.
- Add the salt and the dried scent leaves to the broth.
- Simmer for an additional 5 minutes to allow the aromatics to infuse into the liquid.
- Adjust seasoning if necessary and serve hot as a standalone dish or with side accompaniments.
