African Goat meat pepper soup
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.
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”.
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.
Ingredients
2 Tsp Uziza leaves 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
Instructions
1. Cut the goat meat into cutlets. Then rinse thoroughly, transfer the meat into the pot, add salt, seasoning cube, Habanero peppers and half of the onion and cook for 30 minutes.
2. Add the pepper soup spice, red chili flakes, ginger powder, the remaining grated onion, and crayfish. Leave it to cook for another 10 minutes.
3. Stir in the uziza leaves and let it simmer for another 5 minutes. Serve hot with yam, rice, bread and more.
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 with Parsley, mint leaves, or scent leaves.
4. Goat meat has been used in this recipe. However, you can also use 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 it. I like to use the latter 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