Pepper Soup with Goat Meat

Ingredients

• about 680 g Goat meat
• 2 tablespoons Pepper soup spice mix
• 1 medium Onion
• 1 small Scotch bonnet pepper
• about 450 g Yam (or potatoes)
• 1/4 cup Uziza leaves
• 6 cups Water
• 1 teaspoon Salt

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

Instructions

1. 1Cut the about 680 g goat meat into bite-sized pieces, about 2.54 cm cubes.
2. 2In a large heavy-bottomed pot, combine the goat meat, 2 tablespoons pepper soup spice mix, 1 medium onion (chopped), and 1 small scotch bonnet pepper (finely chopped).
3. 3Add 6 cups of water to the pot. Bring the mixture to a rolling boil over high heat, about 8-10 minutes. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the goat meat is tender when pierced with a fork. The liquid should be steaming gently.
4. 4Add the about 450 g yam (or potatoes), cut into 2.54 cm cubes, to the pot. Increase the heat to medium-high and cook for 15-20 minutes, uncovered, or until the yam is tender when pierced with a fork. The liquid should be bubbling gently.
5. 5Stir in the 1/4 cup uziza leaves. Cook for another 5 minutes, uncovered, until the leaves are wilted and fragrant. The liquid should be gently bubbling.
6. 6Add 1 teaspoon of salt to the soup. Stir well and taste the broth. If you prefer more salt, add it now, a little at a time, until it tastes right to you.
7. 7Serve the pepper soup hot.

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