Jan­uary 4, 2020

The Punch - - FOOD & BEVERAGES -

It’s been weeks of fes­tiv­i­ties bulging in so much into your stom­ach. You need to cleanse the sys­tem of all the clut­ters. Pep­per soup is one good del­i­cacy that will help you detox­ify the sys­tem and keep you re­freshed at the same time with­out fill­ing your tummy with too much calo­ries. The tweak to this par­tic­u­lar dish is the ad­di­tion of plan­tain to it. Some use ripe and un­ripe but I pre­fer to use un­ripe plan­tain as it has lesser calo­ries and very de­li­cious.

Let’s do some magic in the kitchen this week­end.


1-2 un­ripe plan­tain

600g goat meat with bones

1 small red onion

2-3 scotch bon­net pep­per (thinly chopped) 2 ta­ble­spoons Pep­per Soup Spice

2 cloves gar­lic, minced

1/2 tea­spoon minced gin­ger

1/2 tea­spoon cayenne pep­per

Dry or fresh scent leaves

2 Knorr cubes

Salt to taste


Peel, and then slice your plan­tain into small pieces and set aside.

Wash the goat meat, add the onions, gin­ger, gar­lic, sea­son­ing cubes and salt to taste. Place on low heat and leave to sim­mer for 5-7 min­utes. This will help to re­lease the nat­u­ral flavour of the goat meat.

Once the meat is ten­der, add wa­ter to cover, leave to boil for 10 min­utes.

Then add the plan­tain. You need to add the plan­tain early be­cause un­ripe plan­tain takes a while to soften.

Now, leave to cook for an­other 20 min­utes or un­til both plan­tain and goat meat al­most soft. You should have at least five cups of wa­ter left at this time. If you don’t, add some more.

Then add the pep­per soup spice and pep­per. Taste for sea­son­ing and ad­just if nec­es­sary. You may need to add more wa­ter if your pep­per soup turns out too thick. Add the scent leaves then leave to cook till the goat meat and plan­tain be­come soft. Our pep­per soup is ready.

Serve hot.

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