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.
While this recipe focuses on goat meat, the preparation method can be adapted for other proteins. The key to its distinctive taste lies in the use of calabash nutmeg (Ehu) and fresh scent leaves, creating an authentic Nigerian flavor profile.
Ingredients
- 1.2 kg goat meat with skin
- 3 teaspoons ground calabash nutmeg (Ehu/Ariwo)
- 2-3 habanero peppers (adjust to taste)
- 1 bunch fresh scent leaves
- 2 medium onions
- Salt to taste
- 2 seasoning cubes
- 120g corn flour (for Agidi side dish)
- 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 calabash nutmeg seeds in a dry pan to enhance flavor, then grind into 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 to cover meat, seasoning cubes, ground calabash nutmeg, and onion chunks
- Step 7: Cook until meat is tender (preferably using a pressure cooker)
- Step 8: Remove cooked onion chunks from the soup
- Step 9: Add habanero peppers and scent leaves, simmer for 5 minutes
Additional Instructions
- Prep time: 20 minutes
- Cook time: 1 hour (30 minutes with pressure cooker)
- Serves: 4-6 people
- For variation, add chunks of white yam when meat is almost done
- Always serve hot with optional sides like Agidi, white rice, or boiled yam
- Store in refrigerator for up to 3 days
- Reheat thoroughly before serving
- Allergy note: Contains no common allergens but check seasoning cube ingredients
General Nutritional Values
- Approx. Calories: 320 kcal per serving
- Approx. Protein: 28g
- Approx. Carbohydrates: 12g
- Approx. Fat: 18g
