Nigerian Goat Meat Pepper Soup is a traditional, flavorful dish that combines tender goat meat with aromatic spices and herbs. This warming soup is a beloved staple of Nigerian cuisine, known for its rich, spicy broth and hearty chunks of meat.
The key to this recipe’s authentic taste lies in the use of calabash nutmeg (Ehu/Ariwo) and fresh scent leaves, which provide a distinctive flavor profile that sets it apart from other pepper soup variations.
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 accompaniment)
- Water (enough to cover meat)
Steps to Follow
- Step 1: If serving with Agidi, prepare the corn flour pudding first and set aside to cool and firm up.
- Step 2: Roast the calabash nutmeg in a dry pan to enhance flavor, then grind into a fine powder.
- Step 3: Cut onions into large chunks for flavoring the broth.
- Step 4: Clean and prepare the scent leaves.
- Step 5: Wash goat meat thoroughly and place in a large pot or pressure cooker.
- Step 6: Add water to cover the meat, then add seasoning cubes, ground calabash nutmeg, and onion chunks.
- Step 7: Cook until meat is tender (use pressure cooker for faster results).
- Step 8: Remove the cooked onion chunks from the broth.
- Step 9: Add habanero peppers and scent leaves, then simmer for 5 minutes.
Additional Instructions
- Prep time: 20 minutes
- Cook time: 1 hour (30 minutes if using pressure cooker)
- Serves: 4-6 people
- For variation, add chunks of white yam when meat is almost done
- Always serve hot
- Can be eaten alone or paired with Agidi, white rice, or boiled yam
- Store leftovers in refrigerator for up to 3 days
- Reheat thoroughly before serving
General Nutritional Values
- Approx. Calories: 350 kcal per serving
- Approx. Protein: 28g
- Approx. Carbohydrates: 12g
- Approx. Fat: 22g
