This goat meat pepper soup is a favorite Nigerian soup that is so nutritious and filling. It’s heartwarming, ethnic flavors will cheer you up and soothe your soul!
Goat meat pepper soup is a staple in most Nigerian households. You can whip up a big batch anytime for a light, satisfying meal. It is also very popular during parties and gatherings.
Nigerian pepper soup is a very healthy and nutritious soup. If you’re feeling down or tired, this African pepper soup has the amazing ability to make you feel better instantly. It also brings tremendous relief when you have a stuffy nose or are congested.
Goat meat pepper soup does take a while to prepare because goat meat is quite tough. But you can do it on the stovetop or even use a pressure cooker, like the instant pot, to save time. Whichever way you make it, it will be so worth it in the end, I promise you!
This peppery soup is quite spicy but you can adjust just how spicy you want it to be. If you like spicy soups, be sure to try this fish pepper soup or this Nigerian pepper soup!
What Kind Of Goat Meat Should I Use?
I prefer to use meat from a female goat for this recipe. Most people, myself included, struggle with the smell of meat from a male goat. The meat from a female goat is also more tender.
Also, the more mature and older a goat is, the tougher and darker the meat is. I don’t really mind this, as it is more common to prepare this goat meat pepper soup with tougher meat. But if you prefer it to be more tender and have a butcher you can talk to, ask for meat from a younger female goat.
Ingredients Used
- Goat meat: You can get goat meat at the butcher or Asian, Hispanic, or African stores. I like to get mine from the butcher because it is much cheaper. You can also ask them to cut it into pieces for you to save some time.
- Spices: Pepper soup spice, bouillon, cayenne pepper, thyme, ground crayfish, and salt. Pepper soup spice is a unique blend of spices that give Nigerian pepper soups their distinctive aroma and flavor. This post tells you everything you need to know about pepper soup spices. You can also buy the spice from an African store or on Amazon. Ground crayfish is a spice commonly found in Nigerian soups.
- Other ingredients used: Onion, a little water.
How To Make Goat Meat Pepper Soup
- Wash and drain the goat meat. Cut the onions and set aside. Place the goat meat in a pot and add about 6 cups of water. Add the chopped onions, thyme, bouillon, and salt. Boil the meat till it is tender. It will take roughly an hour. Keep an eye on it and make sure all the water does not evaporate and add a bit more as needed.
- After about an hour, the water will be well reduced at this point, so add 4 more cups of water. Add the pepper soup spice, cayenne pepper, and crayfish. Taste for salt and add more if needed. Simmer for 20 minutes on medium heat.
Make It In An Instant Pot
It can take a while for the meat to become tender, so you can cook it in an instant pot to save time.
Place all the ingredients in your instant pot and add 8 cups of water. Set your instant pot to High Pressure for 40 minutes. Let the pressure naturally release when it’s ready.
Storing And Reheating
You can store goat meat pepper soup for a week in the fridge, and it will still retain its flavor. You can make a really big batch and freeze it in portions to save time.
To reheat, if frozen, let it thaw overnight first. Always reheat on the stovetop as the microwave will cause it to splash all over the place.
Tips And Variations
- You can increase the cayenne pepper if you want more heat, or add a whole habanero pepper.
- Add some basil (or scent leaf) at the end for added flavor.
- The pepper soup spice cannot be omitted, or the soup will not have its unique taste.
Frequently Asked Questions
Pepper soup is a light meal low in carbs and calories and high in protein. It is excellent for weight loss since you can eat it as a complete meal. It is nourishing and filling and you can also eat it in-between meals instead of snacking.
Your pepper soup might turn out bitter if you use too much of the pepper soup spice. Always start with one tablespoon and only add another if you want a stronger taste. Don’t add more than two tablespoons if you’re not making a really big batch.