Nigerian Goat Meat Pepper Soup is a traditional delicacy known for its rich, spicy flavor and aromatic blend of native spices. This hearty soup combines tender goat meat with carefully selected seasonings to create a warming, satisfying dish.
The key to this recipe’s authentic taste lies in the use of Ehu (Calabash Nutmeg), which adds a distinctive depth to the broth, while fresh scent leaves provide an aromatic finish that elevates the entire dish.
Ingredients
- 1.2 kg goat meat with skin
- 3 teaspoons ground Ehu (Calabash Nutmeg)
- 2-3 Habanero peppers (adjust to taste)
- 1 bunch fresh scent leaves
- 2 large onions
- 2 seasoning cubes
- Salt to taste
- 120g corn flour (for Agidi, optional)
- 4-5 cups water
Steps to Follow
- Step 1: If serving with Agidi, prepare the corn flour mixture first and set aside to cool and set
- Step 2: Roast the Ehu seeds in a dry frying pan until fragrant, then grind to a fine powder
- Step 3: Cut onions into large chunks
- Step 4: Clean and prepare the scent leaves
- Step 5: Wash goat meat thoroughly and place in a large pot
- Step 6: Add water, seasoning cubes, ground Ehu, and onion chunks to the pot
- Step 7: Cook meat until tender (preferably using a pressure cooker)
- Step 8: Remove the cooked onion chunks from the broth
- Step 9: Add habanero peppers and scent leaves
- Step 10: Simmer for 5 additional minutes
Additional Instructions
- Prep time: 20 minutes
- Cook time: 1 hour (30 minutes with pressure cooker)
- Serves: 6-8 people
- Variation: Add chunks of white yam when meat is almost done for Goat Meat and Yam Pepper Soup
- Serving suggestions: Serve hot with Agidi, white rice, or boiled yam
- Storage: Keep refrigerated for up to 3 days
- Reheating: Heat thoroughly on stovetop until piping hot
- Note: The soup should always be served hot for best flavor
General Nutritional Values
- Approx. Calories: 320 kcal per serving
- Approx. Protein: 28g
- Approx. Carbohydrates: 12g
- Approx. Fat: 18g
- Approx. Fiber: 2g
