Goat Meat Peppersoup Recipe

Clean meats

Rinse all goat meat and offal under cold running water. Trim excess fat and remove any undesired membranes. For tripe, blanch in boiling water 5 minutes then rinse to remove residue.

Cut for cutlets

Slice the boneless goat leg meat into 1/2-inch thick cutlets (bite to medium size). Cut offal (heart, liver) into 1–1.5 inch pieces. Pat all pieces dry with paper towel.

In a large pot (6–8 L) add the bone-in goat meat, cleaned tripe/kidney (if using), bruised ginger, smashed garlic, bay leaves, whole cloves and cracked alligator pepper. Pour in 2.5 liters of water to cover the meat by about 2–3 cm.

Bring to a rapid simmer over high heat. Skim off any scum that rises to the surface in the first 8–12 minutes to keep the broth clear.

Once skimming has slowed, reduce heat to medium-low, cover partially, and simmer gently for 60–90 minutes until the bone-in meat is tender and the broth has developed flavor. If using a pressure cooker, cook for 25–35 minutes at high pressure (depending on size of bones).

After the meat is tender, remove the bone-in pieces and set aside to cool slightly. If desired, strip some of the meat from the bones and return meat to the pot. Taste the broth and add 2 tbs salt (part of the 2 tbs listed earlier was used during initial seasoning) and 1 tsp freshly ground black pepper, adjusting to preference.

Add the peppersoup spice mix (3 tbs), ground crayfish (if using), and ground scotch bonnet (2 tsp). Stir to dissolve and simmer uncovered for another 10–15 minutes to marry flavors.

Add the whole pierced fresh peppers (3) for heat aroma without breaking the seeds (piercing lets some heat out). Simmer 5 minutes so they release aroma but remain whole for diners who prefer less heat.

Shortly before serving (2–3 minutes), stir in shredded scent leaf or chopped basil (about 1/2 cup shredded or the equivalent fresh leaves) and remove from heat. Adjust seasoning with salt and pepper to taste.

While the broth simmers, season the boneless cutlets and offal pieces with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cayenne (optional) — massage the rub into the meat and let rest for 10–15 minutes.

Heat a heavy skillet over medium-high heat and add 1/4 cup vegetable oil. When the oil shimmers, add cutlets in a single layer (do not overcrowd). Sear 2–3 minutes per side until well-browned and cooked through (thickness dependent). Remove and keep warm on a rack or paper towel.

In the same pan, reduce heat to medium and fry offal pieces 3–4 minutes per side until browned and just cooked through. For liver, watch closely to avoid overcooking; it should be tender. Drain briefly on paper towel.

Return any reserved boneless meat pieces or sliced meat to the hot broth to warm for 1–2 minutes.

Ladle hot peppersoup into bowls. Place 1–2 goat cutlets and several offal pieces into each bowl (or serve cutlets on the side). Spoon broth and bones/meat pieces into the bowl as desired.

Garnish with chopped basil/scent leaf, a grind of black pepper and a lime wedge. Serve immediately while piping hot with side of boiled yams, plantain, or white rice if desired.