📝 About This Recipe
A soul-warming, aromatic broth that stands as a cornerstone of West African celebratory cuisine. This dish features tender chunks of 'male' goat meat simmered in a complex infusion of indigenous spices like uda, uziza, and ehuru, creating a spicy, medicinal, and deeply savory profile. It is the ultimate comfort food, renowned for its ability to clear the senses and invigorate the palate with every fiery, flavorful spoonful.
🥗 Ingredients
The Meat
- 2 lbs Goat Meat (cut into bite-sized cubes, bone-in for maximum flavor)
- 0.5 lbs Tripe (Shaki) (cleaned and pre-boiled until tender)
The Spice Base
- 3 tablespoons Pepper Soup Spice Mix (a blend of toasted Ehuru, Uda, and Uziza seeds)
- 3-5 pieces Habanero or Scotch Bonnet Peppers (blended or finely minced; adjust for heat tolerance)
- 2 inch piece Ginger (grated or finely minced)
- 4 cloves Garlic (minced)
- 1 medium Red Onion (finely diced)
- 2 tablespoons Crayfish Powder (for a deep umami undertone)
Liquid and Seasoning
- 6-8 cups Water (enough to cover meat and provide plenty of broth)
- 3 pieces Bouillon Cubes (Maggi or Knorr preferred)
- 1 teaspoon Salt (or to taste)
The Finish
- 4-5 leaves Fresh Utazi Leaves (finely shredded; provides a subtle bitter contrast)
- 0.5 cup Fresh Scent Leaves or Basil (roughly chopped for aromatic finish)
👨🍳 Instructions
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1
Thoroughly wash the goat meat and tripe with lime juice or salt to remove any 'gamey' scent, then rinse under cold water.
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2
Place the goat meat and tripe in a large heavy-bottomed pot. Add the diced onions, minced garlic, grated ginger, and two bouillon cubes.
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3
Massage the seasonings into the meat and allow it to sit for 10 minutes to marinate before turning on the heat.
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4
Place the pot over medium heat, cover tightly, and let the meat sweat in its own juices for about 10-15 minutes. This builds a concentrated flavor base.
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5
Add 4 cups of water to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes or until the meat is about 70% tender.
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6
Stir in the blended Scotch bonnet peppers, the pepper soup spice mix, and the crayfish powder. Add the remaining water to achieve your desired broth consistency.
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7
Taste the broth and add the final bouillon cube and salt as needed. The broth should be spicy and savory.
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8
Continue simmering for another 20-25 minutes. You'll know it's ready when the meat is 'falling-off-the-bone' tender and the oil from the meat starts to form small beads on the surface.
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9
Add the shredded Utazi leaves. These are bitter, so use sparingly to balance the heat and richness.
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10
Finally, stir in the fresh scent leaves or basil. Let it simmer for just 2 more minutes to release the essential oils without losing the vibrant green color.
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11
Turn off the heat and let the soup sit covered for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use goat meat with the skin on for an authentic texture and deeper flavor profile. If you cannot find pre-mixed spices, toast whole Ehuru (Calabash nutmeg) and grind it with black peppercorns for a fresh kick. For a thicker broth, you can add a few pieces of boiled yam or cocoyam and mash them directly into the soup. Adjust the heat by deseeded the peppers if you prefer a milder version, though true pepper soup is meant to be spicy. Make sure to use a 'male' goat if possible, as it traditionally provides a more robust flavor for this specific soup.
🍽️ Serving Suggestions
Serve piping hot in deep bowls alongside boiled white yam or unripe plantains. Pair with a side of Agidi (corn gel) for a traditional texture contrast. Enjoy as a standalone appetizer with a cold bottle of lager or palm wine. Serve with a side of warm crusty bread to soak up every drop of the aromatic broth. Accompany with a side of white rice for a more filling main course meal.