GOAT MEAT PEPPER SOUP

• Yield: 6 servings
• Prep: 15 minutes
• Cook: 50 minutes
• Total: 1 hour 5 minutes

Ingredients

• 2 pounds goat meat cubes (1kg)
• 1 habanero pepper
• 1 medium onion – roughly chopped
• 1 teaspoon whole white pepper
• 35 njangsa seeds
• 5 cloves garlic – peeled
• 1 stem green onion – roughly chopped
• 1 stem parsley
• 1 stem celery (use half or a quarter if the celery is large)
• 1 inch ginger root – peeled
• 1 teaspoon salt
• 2 seasoning cubes (Maggi), about 4g per cube

Method

1. Rinse meat thoroughly and place in a pot. Add water to the level of the meat (about 3 cups). Bring to a boil on medium heat. Let the meat boil for 20 minutes (follow the 2nd instruction while it boils).
2. Place the Njangsa seeds and white pepper in a blender (we normally use the small cup of our blender.) Grind into a powder. Cut the sprigs from the celery and parsley and add in. Add in ginger, garlic, pepper, and onions. Add about half a cup of water and blend into a paste.
3. After meat boils for 20 minutes, add in salt, seasoning cubes (Maggi) and spice blend. Mix well.
4. Cover and let it cook for about 20-30 minutes more until the goat is tender and easy to chew. We normally take out a piece of meat and let it cool then we taste it to check if it is well cooked.
5. Also, at this point (while it cooks) check the consistency of your soup. If it is too thick add in more water to form the consistency you form.
6. Also taste to ensure that the seasoning is perfect.
7. Serve warm as it is or with any starchy side of choice. We love it with boiled semi-ripe plantains, boiled African white yams or even French bread. Enjoy, friends!