Nigerian Goat Meat Pepper Soup is one of the popular Nigerian Pepper Soup recipes.
Like most Nigerian pepper soups, it is hot and spicy. The only difference is the use of goat meat(as the name implies).
Goat meat has a distinct smell, that differentiate it from other meat.
To prepare this soup, all edible part of the goat can be used. It is very common to see assorted part of the goat used for making pepper soup,such as the offals (tongue,liver, kidney or heart) but in the absence of assorted parts, you can make use of the red meat alone.
Goat meat is known as ”chevon /mutton” in international markets. Here’s how to make a tasty Nigerian Goat Meat Pepper Soup:
Ingredients for Nigerian Goat Meat Pepper Soup:
*500 g Goat meat…cut into small sizes
*2 spoonful Ground pepper soup spices
*Habanero/Chilli Pepper/ (to taste)
*2 teaspoonful Dry Uziza/basil leaves (optional)
*1 tablespoonful of ground Crayfish
*2 Stock cubes /seasoning cubes(maggi or knorr e.t.c)
*1 medium Onion bulb(chopped)
* Salt – to taste
*Water (as needed)
If you would be using assorted parts of the Goat, check out this assorted meat pepper soup recipe to guide you on how to cook the different parts.
* If you don’t have the pre- packed pepper soup spices, you can prepare you own pepper soup spices by following the recipe HERE.
To prepare the Nigerian Goat Meat Pepper Soup
* First, Clean and season the meat pieces with chopped onions, seasoning cubes and salt to taste.
Leave the meat to simmer in its own juice for 5 minutes, then add a little water and cook for 30 minutes on medium heat.
* After 30 minutes, add enough water to cover the meat(depending on how much ”soup” you want). Taste for salt, and if need be, add extra salt and the remaining seasoning cube.
Then add the ground pepper soup spices, ground crayfish, pepper and the chopped uziza/basil leaves; mix thoroughly and cook for 5 minutes or until the Goat meat is tender or well cooked.
Now you have a delicious Nigerian Goat Meat Pepper Soup . Serve hot and enjoy.
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