Description
Goat Meat Pepper Soup is a traditional West African dish bursting with bold, authentic flavors. Featuring tender goat meat simmered in a spicy, aromatic broth enriched with Scotch bonnet peppers, calabash nutmeg, and classic aromatics, this soup offers comforting warmth and hearty nourishment perfect for any season or occasion.
Ingredients
Scale
Meat and Broth
- 2 pounds fresh goat meat, cut into bite-sized pieces
- 6 cups water or broth
Spices and Aromatics
- 3–4 Scotch bonnet peppers (adjust to taste)
- 1 medium onion, sliced (plus optional small amount for blending)
- 2 cloves garlic
- 1 inch fresh ginger piece
- 1 teaspoon calabash nutmeg (grated or powdered)
- 2 seasoning cubes or 1 tablespoon seasoning powder (optional)
- Salt, to taste
- Black pepper, to taste
Greens (Optional)
- 1/2 cup chopped utazi leaves or bitter leaf
Instructions
- Prepare and Clean the Meat: Wash the goat meat thoroughly with water and a touch of salt or lime to remove any gamey odor. Cut the meat into bite-sized pieces to ensure even cooking and tenderness.
- Boil the Meat to Tenderness: Place the cleaned goat meat in a large pot, cover with water or broth, then add seasoning cubes, salt, and sliced onions. Boil over medium heat until the meat is tender, about 1 to 1.5 hours depending on the cut and freshness.
- Prepare the Pepper Mixture: While the meat cooks, blend Scotch bonnet peppers, ginger, and garlic into a smooth paste. Optionally include a small amount of onion in the blend for extra flavor.
- Combine and Simmer: Add the blended pepper mixture and calabash nutmeg to the pot of tender meat. Stir well, then simmer gently for another 15-20 minutes so the flavors infuse deeply.
- Add Optional Greens: If using utazi or bitter leaves, chop and add them to the soup during the last 5-10 minutes of simmering to introduce a subtle bitterness that balances the spicy broth.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with your choice of sides or enjoy on its own.
Notes
- Choose fresh goat meat for better flavor and less gamey taste.
- Control the heat by removing seeds from Scotch bonnet peppers if milder spice is desired.
- Use calabash nutmeg sparingly as a little goes a long way.
- Simmer the soup gently on low heat to develop deep, layered flavors.
- Allow the soup to rest for 10 minutes off heat before serving to let flavors meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Goat meat pepper soup, West African soup, spicy goat soup, traditional African recipe, pepper soup