Goat Meat Pepper Soup Recipe

Clean and prepare meat

Rinse the goat meat under cold running water. Trim excess fat if desired. Pat dry with paper towels and cut any larger pieces down to 1–2 inch portions if not already done.

Brown (optional)

Heat 1 tablespoon vegetable oil in a heavy pot over medium-high heat. Add goat meat in a single layer and brown on all sides, about 6–8 minutes. Browning adds depth but can be skipped for a clearer broth.

Add water and simmer

Pour 10 cups of water into the pot with the browned (or raw) goat meat. Bring to a boil over high heat. Skim any foam that rises to the surface with a spoon or skimmer to keep the broth clear.

Prepare aromatics

While the pot comes to a boil, roughly chop 1 cup onion. Mince 4 cloves garlic and grate 1 tablespoon fresh ginger. If using a scotch bonnet/habanero, leave whole or halve (removing seeds will reduce heat).

Once the pot is boiling and you've skimmed foam, reduce heat to maintain a gentle simmer. Add chopped onion, minced garlic, grated ginger, and the whole/halved scotch bonnet to the pot.

Add 1 teaspoon ground ehuru (or allspice), 1 teaspoon cracked black pepper, 1 teaspoon ground uziza if using, and 1 crushed seasoning cube to the simmering pot. Stir gently to combine.

Cover partially and simmer the soup for 1 to 1.5 hours, or until goat meat is tender when pierced with a fork. Check occasionally and skim any additional foam or fat from the surface. If needed, add a little more hot water to maintain desired soup volume.

When the meat is tender, adjust salt to taste (start with the listed 2 teaspoons and add more if needed). Remove and discard the whole scotch bonnet if you prefer less intense heat, or mash it into the broth for more heat — be careful when handling hot chiles.

Stir in 1 tablespoon fresh lime or lemon juice and 2 tablespoons chopped parsley or cilantro. If using scent leaves or basil, add the shredded cup now and simmer for an additional 2 minutes to release aroma.

Ladle the pepper soup into bowls, ensuring each serving gets meat and a good spoonful of broth. Serve hot with boiled plantain, yam, rice, or on its own.