Nigerian Pepper Soup (Goat Meat)

Ingredients

• about 680 g Goat Meat (Cut into pieces)
• 1 medium Onion
• 2 small Scotch Bonnet Pepper
• 2.54 cm Ginger
• 3 cloves Garlic
• 2 tbsp Pepper Soup Spice Mix
• 1 tsp Uziza Seeds (Ground)
• 1/2 tsp Calabash Nutmeg (Ground)
• 6 cups Beef Broth
• 1/2 cup Scent Leaves
• 1 tsp Salt

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

Instructions

1. 1Wash the about 680 g of goat meat and cut it into bite-sized pieces. Peel and roughly chop the 1 medium onion, 2 small scotch bonnet peppers, 2.54 cm of ginger, and 3 cloves of garlic. Place the chopped onion, scotch bonnet peppers, ginger, and garlic into a blender and blend until you have a smooth paste.
2. 2In a large heavy-bottomed pot, combine the prepared about 680 g of goat meat, the blended paste, 2 tbsp of pepper soup spice mix, 1 tsp of ground uziza seeds, and 1/2 tsp of ground calabash nutmeg. Stir everything together to ensure the meat is well coated.
3. 3Pour in the 6 cups of beef broth. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 60 to 75 minutes, or until the goat meat is very tender when pierced with a fork.
4. 4Once the goat meat is tender, stir in the 1/2 cup of scent leaves. Continue to cook for another 5 minutes, allowing the leaves to wilt and release their aroma.
5. 5Add 1 tsp of salt to the soup and stir well. Taste the soup and add more salt if needed, ensuring it is seasoned to your preference.
6. 6Serve the Nigerian Pepper Soup hot.

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