January 4, 2020
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.