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The last thing I panic bought was a few kilograms of goat pieces, and so I made this Nigerian Pepper soup goat for dinner.
In place of the more traditional ehu, I used nutmeg, mace, cinnamon, and allspice.
I think I accidentally used a jolokia instead of scotch bonnet, so probs pray for me.
PS. I always get asked where I get goat meat from – I buy from my local halal butcher.
Ingredients:
1 kg goat pieces
1 onion
2 tomatoes (I used 1 green, one tomato)
1 tbsp nutmeg, ground
1 tbsp allspice, ground
1.5 inch piece of ginger
1 tbsp mace, ground
1 tbsp cinnamon, ground
A couple of stock cubes (I used a mixture of chicken and beef)
1-2 scotch bonnet peppers (or habanero… or whatever chilli and amount you’re comfortable with)
3 carrots, sliced chunky (this isn’t traditionally in Peppersoup, but I had some I wanted to use)
1 red capsicum, sliced (see note with carrot, had some around)
A handful of chilli leaves (or use parsley)
1 lime
Water
Salt & pepper to taste
METHOD:
– run the onion, tomato and ginger through a food processor
– in a heavy based pot (or if your slow cooker has a brown function), brown the goat pieces in some oil on high while seasoning with salt and pepper
– transfer goat to your slow cooker
– add tomato, onion and ginger mix
– add allspice, nutmeg, mace and cinnamon and chilli pepper
– cover with water, add stock cubes, and slow cook on low for about 4 hours
– add carrots and capsicum and cook for another 1 hour
– I like turning it off for a bit, to let the flavours develop
– Just prior to serving, add your leaves and lime
NOTE:
– you can use whatever meat (even fish) you have handy for pepper soup – but I think it would be best with bone-in pieces
– in regards to the mixture of spices, I encourage you play around with it, depending on your palate!
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Nigerian Goat Pepper Soup
