Nigerian pepper soup is a hearty Nigerian soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. Almost every culture on earth have their own soup recipe and Nigeria is not exempted. If you are looking for an authentic Nigerian Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
Soups and stews are a major component of the Nigerian cuisine and we have a whole lot of it apart from this pepper soup recipe (of course). Some example are okro stew, Ogbono soup, Ayamase stew, Efo riro and much more.
Goat meat is something we really love to eat in Nigeria and apart from this version of pepper soup, we sometimes use it in the above listed soups and stews plus our famous Asun which is the Nigerian smoked Goat meat.
The Nigerian pepper soup is good for all seasons of the year and it will also add a little more zing to your day if you are not feeling so well but not to worry, if you don’t want it hot, feel free to reduce the quantity of Habanero peppers and the chili pepper.
Nigerian pepper soup is truly an ultimate comfort food, and when a meal gives you comfort, then it’s good. It’s warm, hearty and delicious!
How To Make Nigerian pepper soup (Using Goat Meat)
The Nigerian pepper soup is a hearty Nigerian soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. Almost every culture on earth have their own soup recipe and of course Nigeria is not exempted. If you are looking for an authentic Nigerian Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- 2 Tsp Uziza leaves (see note 3)
- 1 pound Goat meat
- 2 Tsp Cray fish
- 1 Tbs Pepper soup spice
- One Tsp Red Chili flakes
- 1 Teaspoon Ginger powder
- Salt to taste
- 1 small Onion
- One to Two Scotch bonnet/Habanero (de-seeded and minced)
- 1 Seasoning cube
- Cut the Goat meat into cutlets (see note 4). Then rinse thoroughly, transfer the meat into the Pot, add salt, Seasoning cube, habanero peppers and half of the Onion (see note 5) and cook for 30 minutes.
- Add the pepper soup spice, red chili flakes, Ginger powder, the remaining grated onion and cray fish. Leave it to cook for another 10 minutes.
- Stir in the uziza leaves and let it simmer for another 5 minutes. Serve hot with Yam, Rice, Bread and …
- You can substitute dry ginger powder for fresh ginger if you choose.
- The amount of peppers you add to the pepper soup depends on your heat tolerance so fee free to increase or reduce the quantity of peppers you use.
- You can substitute Uziza leaves or bitter leaves with Parsley, mint leaves or scent leaves; Be sure to wash bitter leaves and drain them when used.
- I like to cut the goat meat into cutlets because it cooks faster. You can also easily pick it up with a spoon and eat right away. If You are comfortable with chunky meat in your pepper soup please go with it but it might need to cook for a longer time.
- To avoid chunks of Onions in your pepper soup, it’s a good idea to either mince the Onion or use the smaller hole on the grater to grate the Onion. I like to use the later in my pepper soup.
- Serving Size: 4
- Calories: 208