Pepper Soup Recipe

Ingredients

• 1 kg Goat Meat With Skin (cut into bite‑size pieces; can use boneless or bone‑in)
• 1 tsp Salt (or to taste)
• 2 pieces Stock Cubes (chicken or beef flavor)
• 2 tbsp Ground Crayfish (dried, ground)
• 1 inch Fresh Ginger (peeled and minced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• ½ tsp Calabash Nutmeg (Ehuru) (ground)
• ½ tsp Uda Seeds (Negro Pepper) (optional, ground)
• 2 pieces Scotch Bonnet Peppers (seeded and chopped; adjust for heat)
• 1.5 L Water (enough to cover ingredients; keep broth concentrated)
• 2 tbsp Pepper Soup Spice Blend (store‑bought Nigerian pepper soup mix)
• 1 tsp Cameroon Pepper (optional, for extra heat)
• 2 medium Yam (peeled and cut into 1‑inch cubes)
• ¼ cup Fresh Basil Leaves (or Scent Leaves) (chopped; can use dried scent leaves)
• 1 small Additional Fresh Chili (chopped, for garnish)

Instructions

1. Marinate Goat Meat

   Place the goat meat in a bowl, add salt and crumble the stock cubes over it. Massage the seasoning into the meat until evenly coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

   Time: PT1H

2. Blend Pepper Soup Base

   In a blender combine the ground crayfish, minced ginger, chopped onion, minced garlic, calabash nutmeg, uda seeds (if using), scotch bonnet peppers, and about 250 ml of water. Blend until completely smooth.

   Time: PT5M

3. Simmer Meat with Soup Base

   Heat the large pot over medium heat. Add the marinated goat meat and the blended mixture. Stir in the pepper soup spice blend and Cameroon pepper. Bring to a gentle boil, then reduce to a simmer and cook for 20 minutes.

   Time: PT20M

   Temperature: Medium heat

4. Add Water and Finish Cooking Meat

   Pour enough water into the pot to just cover the meat (approximately 1 L). Stir, taste, and add a pinch more salt if needed. Continue simmering until the goat meat is tender, about 10 more minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add Yam and Cook

   Add the cubed yam to the pot, give it a good stir, cover, and simmer until the yam is soft, about 15 minutes.

   Time: PT15M

   Temperature: Medium heat

6. Finish with Herbs and Fresh Peppers

   Stir in the chopped basil (or scent leaves) and the additional fresh chili. Simmer for 1–2 minutes just to wilt the herbs. Adjust seasoning if necessary.

   Time: PT2M

   Temperature: Medium heat

7. Serve

   Ladle the hot pepper soup into bowls and serve immediately. Garnish with extra basil leaves if desired. Enjoy with rice, fufu, or on its own.

   Time: PT0M

   Temperature: Hot

Nutrition Facts

Calories

750

Protein

50 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Goat Meat With Skin: Beef stew meat, Lamb meat
• Instead of Salt: Sea salt, Kosher salt
• Instead of Stock Cubes: Bouillon powder, Homemade broth
• Instead of Ground Crayfish: Shrimp powder, Fish sauce (small amount)
• Instead of Fresh Ginger: Ground ginger (¼ tsp), Galangal
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (½ tsp), Garlic paste
• Instead of Calabash Nutmeg (Ehuru): Regular nutmeg (¼ tsp), Allspice (¼ tsp)
• Instead of Uda Seeds (Negro Pepper): Black pepper (¼ tsp), Allspice (¼ tsp)
• Instead of Scotch Bonnet Peppers: Habanero peppers, Thai bird chilies
• Instead of Water: Chicken broth (use less salt), Vegetable broth
• Instead of Pepper Soup Spice Blend: Homemade blend of calabash nutmeg, uziza, and other spices
• Instead of Cameroon Pepper: Additional scotch bonnet, Cayenne pepper
• Instead of Yam: Sweet potatoes, Taro
• Instead of Fresh Basil Leaves (or Scent Leaves): Scent leaves (nchuanwu), Cilantro
• Instead of Additional Fresh Chili: Red bell pepper strips, Jalapeño

Equipment Needed

• Cutting Board
• Chef's Knife
• Blender
• Large Pot
• Wooden Spoon
• Measuring Spoons
• Marinating Bowl
• Stove

Critical Steps — Do Not Skip

• Marinate Goat Meat
• Simmer Meat with Soup Base
• Add Water and Finish Cooking Meat
• Add Yam and Cook

Chef Tips from the Video

• Use bone‑in goat pieces for a richer, more gelatinous broth.
• Toast the calabash nutmeg briefly before grinding to enhance its aroma.
• Add a small knob of butter at the end for a silky mouthfeel (optional).
• Serve with a side of boiled plantains or rice to balance the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the goat meat a day ahead for deeper flavor.
• Blend the soup base and freeze in portions; add directly to the pot when ready.
• Cook the soup fully, then reheat gently; avoid boiling vigorously after adding herbs.

Frequently Asked Questions