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.
Goat pepper soup
- 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
- 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
- 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.