Goat Meat Pepper Soup
(2.0)
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A spicy and delicious pot of goat meat pepper soup that's perfect for any time you're in the mood for something comforting and savory. Once you try making it this way, you'll want to make it again and again.
00:45:00 total
Serves 4
medium
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Ingredients
- scotch bonnet, habanero, or ata rodo - 2
- medium onion - 1
- ginger - 1 (2-inch piece)
- garlic cloves - 4
- medium tatase or red pepper of choice - 1
- goat meat - 1 pound
- salt - to taste (to taste)
- bouillon powder - 1 tsp
- water - 4 cups
- crayfish - 2 tsp
- Pepper soup spice - 1 tbs
- uziza/mint/scent leaves - 1 cup (chopped)
Instructions
- Blend Peppers and Aromatics: Use a food processor to roughly blend the peppers, onion, ginger, and garlic. Set aside.
- Prepare Goat Meat: If the goat meat has a strong smell, rinse it with lemon or lime juice or soak it in hot water for about 5 minutes before rinsing again.
- Cook Meat with Seasonings: Transfer the meat into a pot, add half of the coarsely blended pepper mix, and season generously with salt and bouillon powder. Mix well, cover the pot, and let it cook in its own juices for about 15 minutes.
- Add Remaining Ingredients: Add crayfish, pepper soup spice, the remaining blended peppers, and water. Cover again and let the soup simmer for about 20 to 25 minutes or until the goat meat becomes tender.
- Final Touch: Stir in some chopped scent leaves and leave to simmer for about 5 more minutes.
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