Goat Meat Pepper Soup

Name: Goat Meat Pepper Soup
Total time: 55 min
Yield: 6
Cuisine: Nigerian
Ingredients: 450 g (1 lb) Goat meat; 1 tbsp Pepper soup spice; 2 tsp Uziza leaves; 2 tsp Crayfish; 1 tsp Red chili flakes; 1 tsp Ginger powder; 1 Onion, small; 1 Scotch bonnet; 1 Seasoning cube; 960 ml (4 cups) Water; to taste Salt

A thin, fiercely aromatic broth with no thickener and no oil — goat simmered with pepper-soup spice and uziza leaves until the pot smells medicinal in the best way.

来源

食谱提供 Lola Osinkolu · 📱 网红 · Lola Osinkolu — Nigerian food writer behind Chef Lola's Kitchen

厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。

Chef Lola's Kitchen (Lola Osinkolu) — Published by Lola Osinkolu on Chef Lola's Kitchen as 'African Pepper Soup - Goat Meat'. The 1 lb of goat, 4 cups of water, 1 tbsp pepper soup spice, 6-serving yield and the 30/10/5-minute staging are from her recipe card. Her method deliberately holds the spice back until the meat is already tender, so the aroma is not boiled away.

厨师: Lola Osinkolu

Watch it being made · 3 videos

Lola Osinkolu Ebullient Food Llifestyle Mats Foodies

⏱ 55 分钟🍽 6 人份🔥 100 大卡🇳🇬 尼日利亚🌶️🌶️🌶️

清真无麸质无乳制品低碳水生酮

步骤

Cut the goat meat into cutlets — bone-in pieces roughly 4–5 cm.
💡 Ask the butcher to do it. Goat bone is dense and a home knife will not go through it cleanly.
Rinse the meat thoroughly under cold water until it runs clear.
💡 Her instruction says thoroughly, and it matters here: this broth has no oil, no tomato and no thickener to hide behind. Anything you fail to rinse off ends up in the bowl.
Put the meat in a pot with the salt, seasoning cube, minced scotch bonnet and half the onion.
Pour in the 960 ml of water and bring it to a boil over high heat.
Drop to a steady medium simmer and cook 30 minutes, skimming off any grey scum that rises in the first few minutes.
💡 Skim early and the broth stays clear — the whole appeal of pepper soup is that you can see through it. Skim late and the scum has already broken up and clouded the pot.
Check the meat at 30 minutes: it should be tender enough to give under a fork but still hold onto the bone.
💡 Goat varies enormously by age. Older animals can need 60 minutes or more — keep simmering and top up the water rather than moving on with tough meat.
Grate the remaining half onion.
Add the pepper soup spice, red chili flakes, ginger powder, the grated onion and the crayfish.
Simmer another 10 minutes. The broth should turn cloudy-tan and the kitchen should smell sharply spiced.
💡 The spice goes in late on purpose. Boiled for the full 45 minutes it would turn dull and bitter — the aroma is the dish, and it is volatile.
Stir in the uziza leaves and let it simmer 5 minutes more.
Taste and adjust the salt, then serve hot in bowls with yam, rice or bread.
💡 Nigerians drink this when they are ill or cold — it is the local equivalent of chicken soup, and it is meant to make your nose run.

💡 小贴士

Beginner's mistake: thickening it. Pepper soup is not a stew — no palm oil, no tomato paste, no flour. If your spoon leaves a trail, you have made something else.
No goat? Catfish is the other classic and needs only 10–12 minutes instead of 30 — add it after the spice, not before, or it falls apart. Chicken and beef both work on the same 30-minute timing.
Uziza leaf is hard to find outside African groceries. Fresh basil is the usual improvised stand-in for the herbal top note — it is not the same, but it is better than a bare broth.
At about 100 kcal a serving with no oil and no starch, this is the leanest thing in the Nigerian repertoire — which is exactly why it is what people are fed when recovering.