There are various types of pepper soups in Nigeria. Pepper soup is basically the stock of whatever is being used, chicken, fish, beef, etc, and a few other ingredients. Personally, goat meat pepper soup is my favourite type of pepper soup, and when i'm preparing it, I like to keep it simple.
There is no hard and fast rule to preparing this. My pepper soup isn't complete without scent leaf (Ocimum gratissimum), its rich aromatic flavour just completes the pepper soup. A hot plate of this will just warm you up on a cold rainy day.
500g Goat meat
1 Clove garlic
3 fresh pepper(red scotch bonnet)
2 stock cubes
1 big onion
A little ginger
Scent leaves, finely cut or pounded
Salt to taste
Wash goat meat thoroughly and place in a pot. Add one stock cube and a little sliced onions. Cook on medium heat for about three minutes.
Pound or blend onions, garlic, ginger and pepper together.
Add just enough water to cover the meat, the blended ingredients, one stock cube and salt. Allow to cook until the meat is soft. Top up water if necessary.
Put in the scent leaves and allow to cook for about 2 minutes. Remove from heat.
Serve on its own, or with rice.