Ingredients
- Goat meat (cut into 2-inch pieces): 1 kg
- Pepper soup spice mix: 4 tablespoons
- Scotch bonnet peppers (ata rodo, adjust to taste): 2-3
- Onions (chopped): 1 medium
- Ground crayfish: 2 tablespoons
- Scent leaves (efirin, roughly chopped): 1 bunch
- Water: 6 cups
- Stock cubes: 2
Instructions
- Step 1: Rinse the goat meat thoroughly and place it in a large pot. Add the chopped onions, stock cubes, and pour in enough water to cover the meat. Bring to a boil, then reduce the heat and simmer for about 45-60 minutes, or until the meat is tender.
- Step 2: Add the pepper soup spice mix and ground crayfish to the pot. Stir well to combine the spices with the meat and broth.
- Step 3: Carefully add the scotch bonnet peppers. If you prefer a milder soup, leave them whole. For more heat, you can blend or chop them before adding.
- Step 4: Continue to simmer the soup for another 15-20 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
- Step 5: Stir in the chopped scent leaves (efirin) and simmer for an additional 5 minutes.
- Step 6: Serve hot and enjoy your delicious Nigerian pepper soup.
Notes
- Store leftover pepper soup in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the broth.
- Serve this incredibly flavorful soup as a starter or light meal, garnished with extra scent leaves for a fragrant touch.
- For a richer, more complex flavor, lightly toast the pepper soup spice mix in a dry pan before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American