Nigerian Goat Pepper Soup is a light, spicy, and aromatic broth that’s famous for its healing warmth and bold flavors. Made with tender goat meat, African spices, and plenty of heat from chilies or Scotch bonnet peppers, it’s a beloved comfort food often served at parties or as a remedy for colds.
Here’s a traditional, deeply flavorful recipe for Nigerian Goat Pepper Soup:
Ingredients:
- Goat meat (with bone, cut into small pieces): 1 kg (about 2.2 lbs)
- Salt: to taste
- Seasoning cubes (like Maggi or Knorr): 2
- Scotch bonnet pepper (or habanero): 1–2, chopped (adjust for heat)
- Onion: 1 small, chopped
- Water: about 6–8 cups
- Scent leaves (or substitute with fresh basil if unavailable): a handful
- Ground pepper soup spices (see below): 2–3 tablespoons
Traditional Pepper Soup Spice Mix (or buy pre-made):
- Calabash nutmeg (Ehuru): 2 seeds, ground
- Alligator pepper: 1 pod, seeds ground
- Negro pepper (Uda pods): 1–2, ground
- Optional: cloves or a pinch of ground ginger
(If you can’t find these spices individually, good African/Caribbean stores often carry ready-made “Pepper Soup Spice Mix.”)
Instructions:
1. Prepare the goat meat:
- Rinse the goat meat thoroughly and place in a large pot.
- Season with salt, one seasoning cube, and half of the chopped onion.
- Add enough water to just cover the meat and cook over medium heat until it begins to soften (about 30–40 minutes).
2. Build the soup:
- Once the goat is halfway tender, add the pepper soup spice mix, the rest of the onions, and Scotch bonnet pepper.
- Add more water as needed — it should be a soupy consistency, not a thick stew.
- Taste and adjust with another seasoning cube if needed.
3. Simmer and finish:
- Continue to simmer until the goat meat is very tender and the broth is flavorful (another 20–30 minutes).
- Stir in the scent leaves or fresh basil right at the end and simmer for another 5 minutes.
Serving Suggestions:
- Serve hot, traditionally as is in a bowl — it’s meant to be sipped like a broth.
- You can pair it with white rice, yam, boiled plantains, or agege bread for a heartier meal.
Notes:
- Goat meat with some fat and bone makes the soup richer and more authentic.
- Adjust the pepper according to your spice tolerance, but it’s traditionally meant to be quite spicy and warming.
- Scent leaves (Nchuanwu) give the soup its characteristic aromatic lift; basil is a good substitute if unavailable.
This Nigerian Goat Pepper Soup is hot, flavorful, and soul-soothing — perfect for cozy nights, celebrations, or just when you need a spicy pick-me-up! 🔥🍲
Would you like a version that includes yam or plantain chunks for a “fuller” pepper soup? 🌶️🍖
