Pepper Soup
History of this recipe
3
Servings
1h30
Minutes
284
Calories
Ingredients
- 500g of goat meat
- 1.5x beef stock cubes
- 1 tsp. crayfish seasoning
- 2 tbsp. pepper soup spice
- 2-3x scotch bonnet
- ¼ medium red onion
- 2 cloves of garlic
- Salt
Method
- Clean the goat meat with water and lemon, chop into small-medium size blocks
- Add to goat meat:
- 1.5x beef stock cubes
- 1 tsp. crayfish seasoning
- 2 tbsp. pepper soup spice
- Blend together:
- ¼ medium red onion
- 2 cloves of garlic
- 2-3x scotch bonnet (with seeds for the extra heat)
- ½ cup of water
- Add your blend to your goat meat, and mix/massage all of the various seasonings in
- Simmer your goat meat on a low temperature for c15-20 minutes (steaming the goat meat/allowing it to cook in its own juices)
- Add boiled water until the meat is almost covered
- Simmer on a low-medium for a final 45mins - 1 hour
- Garnish with chopped uziza (“scent”) leaves or basil