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A steaming bowl of Nigerian Goat Meat Pepper Soup with tender meat and aromatic broth

Nigerian Goat Meat Pepper Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 310 kcal

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.