Nigerian Spiced Goat Meat Pepper Soup is a traditional Nigerian recipe for a classic stew of goat meat with spices in a hot chilli-based stock thickened with ground, dried, crayfish. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Spiced Goat Meat Pepper Soup.
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This is the most popular of all the Nigerian pepper soup variants and is known as nwo-nwo. It goes particularly well with beer and palm wine.
Ingredients:
1kg goat meat or mutton (cut with the bone)
1l water or stock
1 onion, chopped
75g Pepper Soup Spices
50g ground hot chillies
50g ground, dried, crayfish (or prawns)
25g chopped wild mint (substitute water mint or garden mint)
25g chopped utazi leaves (substitute dandelion leaves, for their bitterness [older leaves are better in this case])
salt to taste
Method:
Wash and cut the meat into small pieces. Add to a pan with some oil and fry until coloured. Add a little stock and the onions and ground chillies (about 8 minutes). Season with salt, bring to a boil and simmer for about 40 minutes, or until the meat is tender. Add the pepper soup spices and the remaining stock and cook for a further 15 minutes.
Add the crayfish, chopped mint and utazi (or dandelion) leaves and stir then allow to simmer for 5 minutes. Serve hot in soup bowls.
