Storage & reheating
Refrigerate up to 3 days; the flavour deepens overnight. Reheat until boiling. Freezes well for 1 month.
Pepper soup
Nigerian Goat Meat Pepper Soup
A warming, aromatic broth — light, fiery and deeply spiced. Pepper soup should be a clear broth, not a thick stew. Perfect for cold evenings and celebrations.
Ingredients
- 800 g Goat meat cubesGoat Meat Cubes (Boneless) · £14.99
- 2 tbsp Pepper soup spice blendNot currently stocked
- 2 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 1 tbsp Ginger, gratedNot currently stocked
- 1 handful Scent leaf or basilNot currently stocked
- 1.5 L Water or light stockPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £14.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Wash the goat meat and place in a pot with the chopped onion, ginger, seasoning and a little water.
- 2
Steam on medium heat for 10 minutes so the meat absorbs the seasoning before adding more liquid.
- 3
Add the remaining water, pepper soup spice and one whole Scotch bonnet; simmer for 40–50 minutes until the meat is tender.
- 4
Skim any excess oil from the surface — the broth should stay light.
- 5
Blend the second Scotch bonnet with a little broth and stir back in for extra heat, to taste.
- 6
Tear in the scent leaf, simmer 2 minutes, and serve hot.
