Dairy-Free Nigerian Pepper Soup with Goat Meat

Ingredients

• about 680 g Goat Meat (cut into chunks)
• 6 cups Water
• 1 medium Onion
• 2 Scotch Bonnet Pepper
• 2.54 cm Ginger
• 3 cloves Garlic
• 2 tbsp Pepper Soup Spice Mix
• 1 tsp Uziza Seeds (optional)
• 0.25 cup Scent Leaves (Nchanwu)
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the goat meat thoroughly and place it in a large pot.
2. 2Add the chopped onion, scotch bonnet peppers (adjust to your spice preference), ginger, and garlic to the pot.
3. 3Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the goat meat is tender.
4. 4Add the pepper soup spice mix and uziza seeds (if using) to the pot. Stir well and continue to simmer for another 15 minutes.
5. 5Stir in the scent leaves (nchanwu) and salt to taste. Cook for another 5 minutes.
6. 6Serve the pepper soup hot, garnished with fresh scent leaves, if desired.

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