Pepper Soup with Goat

Name: Pepper Soup with Goat
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 lbs goat stew meat, bone-in (substitute lamb shoulder), cut into chunks; 6 cups water; 1 yellow onion, roughly chopped; 2 scotch bonnet pepper (or habanero), whole, pierced; 2 tbsp pepper soup spice blend (find at African grocer); 8 uziza leaves, fresh or dried (substitute bay leaves), torn; 1/4 cup fresh scent leaves (African basil, substitute regular basil), roughly torn; 2 chicken or beef bouillon cube, crumbled; 1 tsp salt; 2 tsp ground crayfish (dried smoked shrimp powder); 2 tsp fresh ginger, grated

A bold, aromatic West African soup built on slow-simmered goat meat and a signature blend of uziza leaves, scent leaves, and earthy pepper soup spices. It is intensely peppery, deeply savory, and deeply comforting.

115 minMediumServes 4360 cal/serving

West AfricanSoupStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 lbs goat stew meat, bone-in (substitute lamb shoulder), cut into chunks
6 cups water
1 yellow onion, roughly chopped
2 scotch bonnet pepper (or habanero), whole, pierced
2 tbsp pepper soup spice blend (find at African grocer)
8 uziza leaves, fresh or dried (substitute bay leaves), torn
1/4 cup fresh scent leaves (African basil, substitute regular basil), roughly torn
2 chicken or beef bouillon cube, crumbled
1 tsp salt
2 tsp ground crayfish (dried smoked shrimp powder)
2 tsp fresh ginger, grated

Instructions

1

Rinse 2 lbs cut into chunks goat stew meat, bone-in (substitute lamb shoulder) thoroughly under cold water. Place in a large pot.
2

Add 1 roughly chopped yellow onion, 2 tsp grated fresh ginger, 2 crumbled chicken or beef bouillon cube, and 6 cups water to cover by 2 inches. Bring to a boil over high heat, skimming any foam that rises.
3

Reduce heat to medium-low and add 2 tbsp pepper soup spice blend (find at African grocer), 2 whole, pierced scotch bonnet pepper (or habanero), and 2 tsp ground crayfish (dried smoked shrimp powder). Simmer, partially covered, for 60 to 75 minutes until the goat is tender and registers an internal temperature of 160 degrees F (71 degrees C).
4

Season with 1 tsp salt and adjust water level if needed - the soup should be brothy, not thick.
5

Add 8 torn uziza leaves, fresh or dried (substitute bay leaves) and simmer 5 more minutes.
6

Stir in 1/4 cup roughly torn fresh scent leaves (African basil, substitute regular basil) and remove from heat. Serve immediately as a light soup or alongside fufu or rice.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The West African Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What internal temperature should Pepper Soup with Goat reach?

For Pepper Soup with Goat, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for Scotch bonnet in Pepper Soup with Goat?

The entry for Pepper Soup with Goat calls for 2 scotch bonnet pepper (or habanero), whole, pierced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Pepper Soup with Goat?

Yes, it is properly hot. The heat in Pepper Soup with Goat comes from 2 scotch bonnet pepper (or habanero), whole, pierced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pepper Soup with Goat keto-friendly?

A serving of Pepper Soup with Goat carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Can I freeze Pepper Soup with Goat?

Yes. Refrigerate Pepper Soup with Goat for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.