Gluten-Free African Pepper Soup with Goat Meat

Ingredients

• about 680 g Goat Meat
• 3 tbsp Pepper Soup Spice Mix
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 6 cups Chicken Broth
• 1 tsp Uziza Seeds (optional)
• 1 tsp Salt
• 1/2 cup Bitter Leaf (optional)

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

Instructions

1. 1Cut the about 680 g of goat meat into small, bite-sized pieces. In a bowl, combine the goat meat with the 3 tbsp of pepper soup spice mix and 1 tsp of salt, tossing well to coat evenly.
2. 2Finely chop the 1 medium onion and the 1 small scotch bonnet pepper. Be careful when handling the scotch bonnet pepper; you may want to wear gloves.
3. 3Place the seasoned about 680 g of goat meat into a large, heavy-bottomed pot. Add the chopped 1 medium onion and the chopped 1 small scotch bonnet pepper to the pot. Pour in the 6 cups of chicken broth.
4. 4Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. The goat meat is tender when it is easily pierced with a fork.
5. 5During the last 10 minutes of simmering, stir in the 1 tsp of uziza seeds, if you are using them. Also, add the 1/2 cup of bitter leaf, if you are using it, and stir to combine.
6. 6Taste the soup and add more 1 tsp of salt if needed. Serve the about 680 g of goat meat pepper soup hot.

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