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Pepper Soup (s) Recipe

Name: Steaming Pots West Africa Cuisines Pepper Soup (S) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: African
Ingredients: 1 cup onion; 1 cup scallions (green onions), white and green parts; 4 pcs garlic cloves, peeled; 1 inch fresh ginger, peeled; 1 cup fresh basil or scent leaves (substitute: holy basil or Thai basil); 0.5 cup fresh parsley or cilantro; 1 tsp dried calabash nutmeg (ehuru) or toasted ground nutmeg; 0.5 tsp ground uda (negro pepper) or black cardamom (if unavailable); 2 tsp ground hot red pepper (scotch bonnet or habanero), or blended fresh chilies; 0.5 tsp dried uziza seeds, ground (optional); 2 tsp sea salt; 0.5 tsp black pepper, freshly ground; 2 lb goat meat, bone-in, cut into 1–1.5 inch pieces; 10 cups water or low-sodium stock; 1 cup fresh tomatoes, chopped (or 1/2 cup canned crushed tomatoes); 1 pc scotch bonnet or habanero pepper (whole, for heat - optional: leave intact for less heat); 1 pc bouillon cube (optional, West African-style seasoning); 1 tbsp seasoning oil or light vegetable oil; 4 pcs lime or lemon wedges (to serve)

Inspired by Steaming Pots West Africa Cuisine

Time2h

Serves6

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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Soup base & aromatics

1 cup Onion

1 cup scallions (green onions), white and green parts

4 pcs garlic cloves, peeled

1 inch fresh ginger, peeled

1 cup fresh basil or scent leaves (substitute: holy basil or Thai basil)

1/2 cup fresh parsley or cilantro

Spice mix (African pepper soup spices)

1 tsp dried calabash nutmeg (ehuru) or toasted ground nutmeg

1/2 tsp ground uda (negro pepper) or black cardamom (if unavailable)

2 tsp ground hot red pepper (scotch bonnet or habanero), or blended fresh chilies

1/2 tsp dried uziza seeds, ground (optional)

2 tsp sea salt

1/2 tsp Black pepper, freshly ground

Proteins & main

2 lb goat meat, bone-in, cut into 1–1.5 inch pieces

10 cups water or low-sodium stock

Vegetables & finishing

1 cup fresh tomatoes, chopped (or 1/2 cup canned crushed tomatoes)

1 pc scotch bonnet or habanero pepper (whole, for heat - optional: leave intact for less heat)

1 pc bouillon cube (optional, West African-style seasoning)

1 tbsp seasoning oil or light vegetable oil

4 pcs lime or lemon wedges (to serve)

Method

Soup base & aromatics

prepare aromatics

Roughly chop the onion and scallions. Peel garlic and ginger. Place onion, scallions, garlic, ginger, basil (or scent leaves), and parsley (or cilantro) in a blender or food processor. Add 1/2 cup of the water/stock and blend to a coarse purée. Reserve.

Spice mix (African pepper soup spices)

make spice blend

If using whole ehuru, uda, or uziza seeds, toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind to a powder. In a small bowl combine ground ehuru (calabash nutmeg), ground uda (or black cardamom), ground uziza (if using), ground hot red pepper, sea salt, and black pepper. Mix and set aside.

Proteins & main

brown the goat (optional)

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the goat pieces in a single layer and sear on all sides for 5–7 minutes to develop flavor. Work in batches if needed. Remove briefly and set aside.

add liquid and simmer

Return all goat to the pot. Pour in the remaining water or stock (approximately 10 cups). Add the blended aromatics and stir to combine. Add the bouillon cube if using. Bring to a vigorous boil over high heat, then reduce to a steady simmer. Skim any foam or scum that rises to the surface with a spoon.

Cover partially and simmer the goat for 1–1.5 hours, or until the meat is tender and beginning to fall from the bone. Check occasionally and add more water if needed to keep meat covered. (If using a pressure cooker, cook for 20–25 minutes at high pressure, then natural release.)

Vegetables & finishing

add spices and tomatoes

When the goat is nearly tender (about 10–15 minutes before finishing), stir in the prepared spice mix and chopped tomatoes. Add the whole scotch bonnet/habanero to the pot — leaving it whole will infuse heat without making the soup excessively fiery; pierce it if you want more heat distributed. Continue simmering 10–15 minutes to allow flavors to meld.

adjust seasoning and finish

Taste the broth and adjust salt/pepper or additional ground hot pepper to your heat preference. If the soup is too intense, remove the whole chili. Stir in a handful of chopped fresh basil or scent leaves and parsley/cilantro right at the end (reserve some for garnish). Turn off heat and let the soup rest 5 minutes.

serve

Ladle hot pepper soup into bowls with generous pieces of goat and broth. Garnish with remaining fresh herbs and serve immediately with lime or lemon wedges on the side. Traditionally serve with fufu, pounded yam, or white rice.