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A bowl of Nigerian goat pepper soup with tender meat and fresh herbs.

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.