Goat Meat Pepper Soup

Ingredients

• a big quantity of bone-in goat meat (ribs, leg, shoulder — bone-in is essential for broth richness)
• Lemon juice and salt for cleaning
• 4 to 5 Atarodo (very hot chilli peppers) — whole
• 1 teaspoon of ground uziza seeds
• 1 teaspoon of ground ehuru (calabash nutmeg)
• 1 teaspoon of ground Cameroon pepper
• Half a teaspoon of ground selim pepper (uda) — optional
• 3 big handfuls of ground dried crayfish
• 1 big onion, sliced
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• 6 glasses of water
• A small handful of fresh scent leaves (nchanwu), torn

Method

1. 01

   Cleaning the Goat. Rub goat pieces thoroughly with lemon juice and coarse salt. Rinse under cold water until the water runs clear. The lemon juice removes strong goat smell and tenderises the surface.

2. 02

   Building the Broth. Place cleaned goat in a large pot with 6 glasses of cold water. Add sliced onion, whole Atarodo, all ground spices, ground crayfish, seasoning cubes and salt. Do not add leafy herbs yet.

3. 03

   Long Simmering. Bring to a vigorous boil, skimming grey foam in the first few minutes. Reduce to medium heat. Cover and simmer for 40 to 45 minutes until goat is completely tender and the broth has developed a golden, slightly gelatinous quality from the bone marrow and collagen.

4. 04

   Tasting and Adjusting. Taste the broth carefully. Adjust salt, seasoning and pepper. The broth should be intensely spiced but harmonious — uziza, ehuru and Cameroon pepper each detectable but working together.

5. 05

   Final Herbs. Add torn scent leaves in the final 3 to 4 minutes only. They must be fresh and vibrant, not overcooked.

6. 06

   Serving. Serve very hot in deep bowls with 2 to 3 generous pieces of goat meat and plenty of broth per bowl.

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