How To Make Nigerian Pepper Soup: with Goat Meat

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Nigerian Pepper soup is one of the popular soups we have in Africa, especially in Nigeria, Cameroon, Ghana, and let me say in most parts of West Africa Countries. There are different variations of this soup but I’m sure going to introduce you to the best of them.

As you know that we love spicy soups and foods in Africa, that’s why pepper soup remains one of the best, it’s very hot and spicy. It’s delightful and packaged with lots of amazing flavors.

One thing I like about this soup is that any protein of your choice is suitable for it. You can use goat meat, chicken, assorted meat, fish and, even yam especially for the new moms which help with milk production.

It’s the combination of meat or fish with pepper soup spice and most importantly hot chili. But in this recipe, I will be using Goat meat, my favorite of them all when it comes to making pepper soup. Goat meat is flavorful and tastes really delightful when it’s being used for Nigerian pepper soup.

I know you can also attest to that as you read this article along with me*winks*. Pepper soup is good for all the seasons of the year.

But if chicken, assorted meat, or fish is your preference feel free to use any meat or fish as desired with the same recipe.

Here is a step by step video guide to make the soup.

How To Prepare Nigerian pepper soup

• Grab your food processor or blender if you are using fresh ginger and garlic. Add them together with the onions and the vegetable oil. Blend them all together otherwise, you can grate only the onion.
• Place your cooking pot on medium heat, add the washed goat meat, salt, seasoning powder, 1 scotch bonnet pepper (cubes) add the onion, garlic, and ginger paste. Then mix everything together thoroughly.
• Cover and allow to cook until tender (Do not add water at this point, just allow the goat meat to sweat out its own juice. The process helps to build up the meat flavor and broth)
• After it is well cooked, add 3 cups of water and the remaining ingredients: pepper soup spice, grounded crayfish, Cameroonian pepper, and the remaining scotch bonnet pepper.
• At this stage, you can taste for seasoning and salt, if more is required add and stir.
• Cover and allow everything to get incorporated for 10-15 minutes still on medium heat. You can add more water if the need be.
• Now grab your plates and serve yourself, friends, and family with the best Nigerian pepper soup and enjoy!

NOTE

• There are lots of substitutes you can make with this recipe and you’ll still achieve the same result. For Scotch bonnet pepper you can substitute with any hot chili of your choice like fresh cayenne pepper (Shonbo) and Cameroonian pepper with chili flakes.
• For fresh ginger and fresh garlic, you can substitute them with powdered.
• I used fresh mint leaves for this recipe, you can use cent leaves, Uziza leaves, etc.
• As I have said earlier you can also substitute goat meat for chicken, assorted meat, and fish.
• You can also adjust the chili in this recipe, use base on your preferred level of hotness. I used two scotch bonnet pepper (atarodo) because the scotch bonnet pepper we have in this part of the world is so hot.
• Note that I cut my goat meat into smaller pieces for faster cooking and for an easy bite. I used goat meat with skin, you can also use goat meat with or without skin.

Other recipes to try

Coconut Puff-puff

Healthy carrots cake

Nigerian cake recipe

Fried rice recipe

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