A delicious African spicy goat soup that will warm you up. Made with exotic spices or just use flavor ginger, garlic, pepper, onions and herbs.
Ok, here I go again another pepper soup, but this time it is made with goat. Yes, goat meat– Grilled, stewed, sauté, I love it –am a lady and a carnivore and not afraid to admit.
If you are wondering what goat meat tastes like, I would say it is taste just like lamb shanks or beef brisket. So feel free to replace goat meat with lamb shanks or beef brisket.
Pepper soup is a very light soup made with a variety of ingredients- ranging from everyday generic spices like garlic, ginger, onions to exotic African spices like Njansa(top) grain of paradise(right) Negro pepper(left) and calabash pepper(bottom).
Despite the pepper name, it can be made with or without pepper. Although, most of the soups I have encountered have all been spicy hot. Some of them are so heavily spiced that it is hard for the average person to consume.
If do not already know this, goat is the most consumed meat in the world and could you believe? As an added bonus, it is great for your diet because it is lean and have less saturated fat, calories and cholesterol-.
Slow and long, is the best way to bring out goat’s full flavor and render it tender. Pull out your slow cooker if you have one and let it do all the work for you.
No slow cooker? No worries, your Dutch oven will do just fine. Growing up, there was no such thing as slow cooker. You wanted slow cooking – reduce the heat and you wanted a cooker- use a large pot and fire away!
Be careful when shopping for goat meat the older the goat the gamier it will taste and imported and frozen goat are not the best choice
The best is organic or fresh from the butcher- it is lean and flavorful. If purchasing from a farm – watch out for the male goat, It has a strong gamey taste. I usually go for the female ones.
I threw in some plantains, hope you don’t mine… it is not customary but always a pleasant surprise.
Enjoy!
Goat pepper soup
Ingredients
- 3 pound goat meat cut in pieces
- 1 chopped medium onion
- 4-5- garlic clove
- 2 tablespoon chopped ginger
- 1 Tablespoon paprika
- 1 bay leaf
- 1- tablespoon Maggi or bouillon granules
- 2 green onion chopped whites and green parts
- ¼ cup basil
- ¼ cup parsley
- 0-3 Scotch bonnet or habanera pepper
- Salt and white pepper to taste
- Optional
- 1-2 tablespoon Njansa
- 1 calabash pepper peeled
- 2 Negro pepper
- 1/2 teaspoon grains of paradise
- 3-4 green plantains peeled and cut into 2-3 pieces
Instructions
- Place all the spices in the blender or food processor. Pulse until everything is puree
- Add to the pot of goat, add water about 7-8 cups of water. Bring to a boil and simmer until goat is tender. Discard bay leaf, add water if necessary. Add plantains , cook for about 20 more minutes or more
- Adjust for seasonings and thickness. Serve warm.
Tips & Notes:
- If you don't have access to a slow cooker, you may use a large pot and set the heat to low.
- Be careful when shopping for goat meat the older the goat the gamier it will taste and imported and frozen goat are not the best choice.
- The best is organic or fresh from the butcher- it is lean and flavorful. If purchasing from a farm – watch out for the male goat, It has a strong gamey taste. I usually go for the female ones.
Nutrition Information:
Kay says
Imma, my pepper soup is on the fire now, even though I am using cow foot. It is already delicious, although I think I went a bit overboard with the green spices, so it looks a bit greener than the usual Cameroon cow pepper soup.
I’m not complaining though, because it tastes great and is nutritious! This is my first time making it, and I truly appreciate your website, your love for cooking, and “immaculate” pictures 🙂
I have made eruh and egusi soup using your recipe, and they were superb! Again, kudos and thank you for simplifying cooking for us.
Eileen says
Hi Imma,
For a slow cooker, would I follow this exact recipe? Or would I let it cook longer?
Please Advise
Mulenga says
Soup ya mbuzi
KweenCess says
Hello – I bought an already made blend of pepper soup spices at the African market. I assume it can replace the spices mentioned in the “Optional” section correct? And if so, how many teaspoon/tablespoon would you suggest I use for the same quantity of goat? Thanks!
Nicky says
I have been cooking peppersoup, but I tell you this spices combination you have here is mwaaa. God bless you for helping us make our kitchens a better place
Amaka onyia says
imma. u re d best.ur food is delicious.
Ego says
Hello Immaculate, Ive been following your site for a while and I subscribed too. think it will be unfair for me to be “stealing” (lol) your recipes without commenting or encouraging your efforts. I cooked this mutton pepper soup yesterday as a matter of fact, I printed this out and followed the instructions. Tt came out looking exactly same and tasting good. I did it for my man coz im not a pepper soup person, but i enjoyed it and i think i will make it a regular especially cuz it is healthy and not fatty.so yea, im a faithful follower and think you are doing a great job. I love what you are doing and thank you for inspiring my meals
ImmaculateBites says
Ego, thanks for taking the time to comment it means a lot to me -You just warmed my heart today. I always do a happy dance when I get a new subscriber – doing one right now.Please keep coming back for more.
J says
bonne appetite…. surrupllllb… delicious
Charlene @ That girl cooks healthy says
There’s an amass of ingredients which I can relate to in this recipe. I will give this a try.
Sarah T says
This is exactly why I love this blog. Every ingredient used in relatable and accessible. It makes it a lot less intimidating for those of us who aren’t so confident in the kitchen. Looks great, will definitely be trying this.
ImmaculateBites says
Aww thank you so much Sarah! Glad you feel this way about my recipes. Please let me know how it works for you!
Nagi@RecipeTin Eats says
This is why I love your blog. I am pretty sure this is the first goat recipe I have seen all year (except ones that I have hunted down specifically). Goat curry is so underrated in Western worlds. It is becoming more popular here in Australia, in fact, goat is starting to be sold in most butchers though still not in supermarkets. I have never heard of the peppers you use but I just googled them and WOW, they have some SERIOUS heat!! I have never seen those peppers before in Sydney and I often browse in ethnic stores. So I will have to look for a suitable substitution. They’re so colourful too, so pretty!
James says
Hmmmmm… I am salivating already. My winter just got better. Will be trying this very soon. I like mine SPICY HOT!