Pepper Soup (Goat) with Gluten-Free Dumplings

Ingredients

• 1.5 lbs Goat Meat (cubed)
• 3 tbsp Pepper Soup Spice Mix
• 1 medium Onion (chopped)
• 1 tbsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1/2 small Scotch Bonnet Pepper (optional)
• 6 cups Beef Broth
• 1 tsp Salt
• 1 cup Plantain Flour
• 1/2 cup Hot Water

Instructions

1. 1In a large heavy-bottomed pot, combine the 1.5 lbs cubed goat meat, 3 tbsp pepper soup spice mix, 1 medium chopped onion, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tsp salt. If using, add the 1/2 small scotch bonnet pepper. Stir everything together until the goat meat is evenly coated with the spices and other ingredients.
2. 2Pour the 6 cups of beef broth into the pot with the seasoned goat meat. Place the pot over medium-high heat and bring the mixture to a rolling boil, which should take about 5-10 minutes.
3. 3Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 40-45 minutes. The goat meat should become very tender. You can check for tenderness by piercing a piece of meat with a fork; it should slide in easily.
4. 4While the soup simmers, prepare the dumplings. In a medium bowl, gradually add the 1 cup of plantain flour to the 1/2 cup of hot water, stirring continuously with a spoon. Keep stirring until you have a smooth, thick dough consistency that holds its shape.
5. 5Using two small spoons, carefully drop small, rounded portions of the plantain flour dough into the simmering pepper soup. Try to make them roughly the same size, about 1 teaspoon each. Ensure there is enough liquid in the pot to cover the dumplings.
6. 6Continue to simmer the soup with the dumplings uncovered for another 5-7 minutes, or until the dumplings are firm to the touch and cooked through. They will float to the surface when done.
7. 7Carefully ladle the hot pepper soup and dumplings into serving bowls. Serve immediately.

Substitutions

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