Nigerian Goat Pepper Soup

Nigerian goat pepper soup is a clear, warming broth built around tender goat and fragrant West African spices.

Simmer the meat gently with ginger, pepper, uda, and herbs so the broth stays bright while the goat becomes tender.

Trim excess fat from the goat, but leave a little connective tissue for a richer broth and softer meat.

Serving Suggestions

Serve hot in small bowls with lime wedges, crusty bread, or boiled yam for a fuller meal.

Recipe Notes

The soup keeps for up to three days in the refrigerator and reheats gently. Add the fresh scent leaves just before serving.

Nigerian Goat Pepper Soup

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Tender goat simmered in a clear Nigerian broth scented with uda, ginger, and hot pepper.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Nigerian

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Pepper Soup

• 2 lb bone-in goat meat cut into bite-size pieces
• 6 cups water plus more as needed
• 1 large onion quartered
• 3 cloves garlic smashed
• 1 inch fresh ginger peeled and sliced
• 1 whole habanero pepper pierced or chopped to taste
• 3 whole uda pods lightly cracked
• 1 tsp uziza seeds lightly crushed
• 1 tsp fine salt or to taste
• 1 cup fresh scent leaves or basil, roughly torn
• 1 whole lime cut into wedges for serving

Equipment

• Large heavy pot
• Chef’s knife
• Small mortar or spice grinder
• Ladle

Method

 

Build the Broth:

1. Place the goat, water, half of the onion, garlic, ginger, habanero, uda, uziza seeds, and salt in a large pot. Bring to a boil, skimming any foam from the surface.
2. Reduce the heat to low, cover partially, and simmer for 65 to 75 minutes, until the goat is tender and the broth is fragrant.

Finish and Serve:

1. Add the remaining onion and scent leaves, then simmer uncovered for 10 minutes. Taste and adjust the salt and pepper.
2. Ladle the soup into warm bowls and serve with lime wedges while hot.

Nutrition

Calories: 390kcalCarbohydrates: 9gProtein: 43gFat: 21gSaturated Fat: 8gCholesterol: 135mgSodium: 760mgFiber: 2gSugar: 3g

Notes

• Keep the broth clear by simmering gently rather than boiling hard.
• The heat can be adjusted by leaving the habanero whole or chopping it into the broth.