Pepper Soup

🛒 Ingredients

• Goat Meat (boneless, lean) 125 g · 179 kcal
• Onion 38 g · 15 kcal
• Scotch Bonnet Pepper (or Habanero) 5 g · 2 kcal
• Ginger Root 3 g · 2 kcal
• Garlic 2 g · 2 kcal
• Pepper Soup Spice Mix (ground uziza, uda, ehuru, alligator pepper) 5 g · 15 kcal
• Bouillon Cubes 5 g · 5 kcal
• Water 250 g · 0 kcal
• Scent Leaves (Nchanwu/Efinrin), chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Wash and cut the goat meat into bite-sized pieces. Place the meat in a pot, add water to cover, and season with one bouillon cube and half of the onion, roughly chopped.
2. Bring to a boil, then reduce heat and simmer until the meat is tender, about 45-60 minutes, skimming off any foam that rises to the surface.
3. While the meat is cooking, blend the remaining half onion, scotch bonnet pepper, ginger, and garlic into a smooth paste using a little water if needed.
4. Once the meat is tender, add the blended pepper mixture and the pepper soup spice mix to the pot. Stir well and add the remaining bouillon cube and salt to taste.
5. Simmer for another 10-15 minutes to allow the flavors to meld, then stir in the chopped scent leaves just before serving.