The main part of the African pepper soup is liquid; it is typically served hot and is prepared by boiling the preferred meat or fish to extract its flavor. Authentic African spices are then added to the broth made from this meat.
This goat meat pepper soup is appropriate for all four seasons of the year and will give your day a little extra spark and boost your appetite if you’re under the weather.
However, if you don’t want it to be too spicy, feel free to cut back on the Habanero and chili peppers.
Peppersoup helps with nasal congestion and it can help to keep you warm especially in cold rainy season.
INGREDIENTS
Goat meat (washed and cleaned)
onion (chopped)
Ginger
Scotch bonnet / habanero pepper (chopped)
Pepper soup spice
Ground crayfish
Bell pepper (chopped)
Fresh parsley (chopped)
Seasoning cubes
Salt to taste
COOKING DIRECTONS
Place meat in a pot, fill with water enough to cover the meat.
Add the onions, crushed ginger, seasoning cubes and some salt and allow to come to a boil.
When the contents in the pot begin to boil, add the pepper soup spice, ground crayfish and the chopped habanero pepper.
Cook till the meat is tender and cooked through, then lower heat to a simmer.
Taste for seasoning and adjust accordingly.
Add the chopped red bell peppers and the chopped parsley.
Allow simmer for a minute, then turn off heat.
Enjoy warm.
Goat meat pepper soup is best served while hot with Yam, Rice, Bread, Plantain, Eko (corn meal) or Potatoes
