Dairy-Free Pepper Soup with Goat Meat

Instructions

1. 1Cut the about 680 g of goat meat into bite-sized pieces, about 2.54 cm cubes.
2. 2In a blender, combine the 1 medium onion, 2 small scotch bonnet peppers (stems removed), 2.54 cm of ginger (peeled), and 4 cloves of garlic. Blend until you have a smooth paste. You may need to add a tablespoon of water to help it blend if it is too thick.
3. 3Place the cut goat meat into a large, heavy-bottomed pot. Add the blended paste from the blender, the 2 tbsp of pepper soup spice mix, 6 cups of chicken broth, 1 tsp of salt, and 1/2 tsp of black pepper. Stir everything together to ensure the meat is well coated.
4. 4Place the pot on the stove over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently.
5. 5Simmer for 1 hour to 1 hour and 30 minutes. Check the goat meat periodically. It is done when it is fork-tender, meaning a fork can easily pierce it with little resistance. The broth should have a rich aroma and a deep color.
6. 6Taste the soup and add more salt or black pepper if needed, stirring well after any additions. Continue to simmer for another 5 minutes to allow the flavors to meld.
7. 7Serve the dairy-free pepper soup hot in bowls. Enjoy the spicy and flavorful soup.

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