Nigerian Pepper Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the goat meat thoroughly and place it in a large pot.

   Ca. 5 min.

   Kokkens note: Soaking the meat in salted water for a few minutes can help remove any impurities.

2. 2

   Add the chopped yellow onion, blended scotch bonnet pepper, grated ginger, and minced garlic to the pot with the meat.

   Ca. 2 min.

3. 3

   Stir in the ground uziza seed, ground uda seed, ground ehuru seed, crumbled bouillon cubes, and salt.

   Ca. 1 min.

   Kokkens note: If you cannot find all the traditional spices, a good quality 'pepper soup spice mix' can be used as a substitute.

4. 4

   Pour in the water, ensuring the meat is fully submerged.

   Ca. 1 min.

5. 5

   Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 45-50 minutes, or until the goat meat is tender.

   Ca. 50 min.

   Kokkens note: The simmering time might vary depending on the cut and age of the goat meat. Check for tenderness by piercing with a fork.

6. 6

   Taste the soup and adjust seasoning with more salt or pepper if needed.

   Ca. 1 min.

7. 7

   Stir in the chopped fresh scent leaf, if using, and simmer for another 5 minutes.

   Ca. 5 min.

   Kokkens note: Scent leaf adds a distinct aromatic flavor; if unavailable, a small amount of basil can be a light substitute.

8. 8

   Serve the Nigerian Pepper Soup hot, garnished with extra scent leaf if desired.