Goat meat pepper soup: Quick tips

Goat meat pepper soup

Contrary to the knowledge of goats as stubborn and annoying animals, goat meat pepper soup has become well accepted in Nigeria. This is another dish you can find among drinkers and in beer parlour but is also a delight to eat at home with garri (laughs!!!) rice and any other kind of food.

Goat meat pepper soup

  • The goat meat, cut into desirable chunks
  • one or two onions, quartered 
  • two or three hot chile peppers, cleaned and chopped 
  • peppersoup seasoning 
  • four cups meat broth or stock 
  • two tablespoons ground dried shrimp 
  • one small bunch fresh mint leaves, chopped 
  • one tablespoon fresh or dried utazi leaves (or bitter leaf
  • salt and black pepper to taste 

In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.

Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes.

Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served
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