Pepper Soup Recipe

Prepare proteins

Rinse the goat meat thoroughly. Cut into 2–3 cm chunks if not already cut. If using catfish, scale (if needed), gut, rinse well and cut into 4–6 pieces. Pat fish dry and set aside in the fridge until needed.

Prepare aromatics and spices

Roughly chop the onion. Smash the ginger and garlic with the flat side of a knife. Lightly crush uziza seeds or alligator pepper if using. Roast (optional) and grind African pepper if not pre-ground. Halve or leave whole the scotch bonnet peppers depending on desired heat.

Brown (optional) and start simmer

Place a large heavy pot over medium-high heat. If you like extra flavor, add 1 tablespoon neutral oil and brown the goat meat in batches for 4–6 minutes until browned on the outside. Remove browned pieces and set aside. If you skip browning, proceed directly to the next step.

Add water and aromatics

Return all goat meat to the pot. Add the 3 liters of water, chopped onion, smashed ginger and garlic, and 1 teaspoon salt. Bring to a vigorous boil over high heat, then reduce to a steady simmer.

Simmer until tender

Cover partially and simmer the goat meat for 60–75 minutes (tenderness depends on meat age). Skim any scum that rises to the surface during the first 15–20 minutes. If using a pressure cooker, cook about 25–30 minutes under pressure and then release.

Add powdered ingredients

When the goat meat is tender, add the ground crayfish, African pepper (or cayenne), crushed uziza/alligator pepper (if using), ground black pepper, and the bouillon (if using). Stir to dissolve. Taste the broth and adjust salt as needed.

Add catfish

Gently add the catfish pieces to the simmering broth. Add the whole or halved scotch bonnet peppers (keep them whole if you want less direct heat). Simmer gently for 8–12 minutes — fish cooks quickly and will flake if overcooked.

Add leaves and finish

Just before turning off the heat (1–2 minutes prior), add the seasoning leaves (scent leaves, basil, or culantro). Stir gently. Remove the scotch bonnet pepper halves if you prefer less heat in the final dish.

Ladle the hot pepper soup into bowls, ensuring each portion gets a good mix of broth, goat meat, and fish. Squeeze fresh lime or lemon over each bowl to brighten flavors and garnish with chopped parsley or green onions. Serve immediately with fufu, rice, boiled yams, or on its own as a hearty soup.