Goat Pepper Soup Recipe

Clean and parboil (optional)

Rinse goat pieces under cold water. In a large pot, place goat, cover with 4 cups of water, add 1/2 tsp salt and bring to a boil. Boil vigorously 5 minutes, then drain and discard that water to remove impurities. Rinse the pot.

Return the goat to the pot and add the remaining water (about 6 cups) so total is ~10 cups. Add 1 1/2 tsp salt (reserve remaining 1/2 tsp to adjust later) and the bouillon cube if using. Bring to a gentle boil, then reduce to a steady simmer.

Skim any foam that rises in the first 10 minutes to keep a clear broth. Simmer, partially covered, for 1 to 1 1/4 hours, or until the goat is tender and pulls from the bone. If using a pressure cooker, cook 25–30 minutes at high pressure and release naturally.

While the meat simmers, prepare aromatics: smash the garlic, slice the ginger, and halve the onion. Add the onion halves, smashed garlic, sliced ginger and the whole scotch bonnet to the pot after the first 20–30 minutes of simmering so they infuse flavor without disintegrating.

About 15 minutes before the end of cooking (or after pressure release if using pressure cooker), add the chopped scent leaves (or basil/parsley) and the uziza/spinach if using. Stir them in and let them wilt for the remaining time.

In a small bowl, mix ground calabash nutmeg, ground alligator pepper or black pepper, ground uziza/uda if using, and seasoning powder. Taste a pinch (careful—peppery) to gauge heat and aroma.

Add the spice blend to the pot 10–20 minutes before the goat is done. Stir well to distribute. Simmer to allow the spices to bloom into the broth.

Adjust seasoning: taste the broth and add remaining salt if needed. Add freshly ground black pepper to taste and the lime/lemon juice to brighten the soup.

Ladle the soup into bowls, making sure each serving has meat and some broth. Sprinkle chopped scallion over each bowl and offer extra scent leaves, pepper, or sliced lime at the table.

Serve hot as a starter or main. Leftovers keep for 2–3 days refrigerated; reheat gently on the stove and add a splash of water if broth has reduced.