Pepper Soup Recipe
Fresh vegetables and herbs are used in preparing the base of this soup. We incorporate our African spices along with goat meat to create one of West Africa's most commonly prepared dishes. We strongly advise that you have a medium to high tolerance for spicy heat as this pepper soup is quite spicy as it’s meant to be. It goes well with Fufu or white rice
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Ingredients
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Goat meat and proteins
Aromatic base and vegetables
Spices and seasonings
Finishing and serving
Method
Goat meat and proteins
Prepare and parboil meat
Rinse goat meat under cold water. Place meat in a large pot and cover with about 1.5 liters of water. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 10–15 minutes to remove impurities. Skim foam that rises to the surface. Drain and discard the parboil water and rinse the pot and meat briefly to remove scum.
Simmer goat for soup
Return parboiled meat to the clean pot. Add remaining ~1.0 liter water (adjust to desired soup thickness) or enough to cover the meat by 1–2 inches. Add 1 tsp kosher salt (remaining), 1 tsp whole black peppercorns, and the bouillon cube if using. Bring to a boil, then reduce to a medium-low simmer. Cover and simmer until goat is tender, about 60–90 minutes depending on cut; check at 45–60 minutes for tenderness. Skim excess oil or foam during cooking.
Aromatic base and vegetables
Prepare aromatics
While the meat simmers, coarsely chop the yellow onion. Peel and crush garlic. Peel and finely grate the ginger (or slice thin). Deseed 1 of the scotch bonnet peppers if you want slightly less heat; leave the others whole if you prefer more heat. Quarter the tomatoes. Slice scallions into 1-inch pieces. Roughly chop basil/scent leaves and parsley/uziza if using.
Blend pepper base
In a blender or food processor, combine the chopped onion, garlic, ginger, tomatoes, scallions, and all scotch bonnet peppers (taste caution: use gloves). Add 2–4 tablespoons of the cooking liquid from the pot (cool slightly) to help blending and to keep flavors consistent. Puree to a coarse-smooth consistency; you want some texture, not perfectly smooth.
Cook blended base
Heat 1 tablespoon vegetable or palm oil in a small skillet over medium heat. Add the blended mixture and sauté 4–6 minutes, stirring constantly to reduce raw flavor. If using ground crayfish, add it now and stir for 1 minute. This step mellows raw tomato/pepper flavors and deepens aroma. Add the cooked base to the pot with simmering goat meat.
Spices and seasonings
Add spice blend
Stir in the 2 tablespoons African pepper soup spice blend and 0.5 tsp freshly ground black pepper into the pot after adding the cooked base. If you prefer a very hot soup, add an extra half tablespoon of the pepper soup spice or an additional chopped scotch bonnet. Taste and adjust salt cautiously.
Simmer to meld flavors
Continue simmering the soup, uncovered, on low-medium heat for 15–25 minutes to let the spices penetrate the meat and the broth reduce slightly. If soup looks too thick, add small amounts of hot water to reach desired consistency. Taste for seasoning and add more salt if needed.
Finishing and serving
Add herbs and finish
Stir in the chopped basil (scent leaves) and parsley/uziza in the last 3–5 minutes of cooking. Add the freshly ground black pepper if you haven't already. Remove from heat and let rest 2 minutes to allow aromas to settle.