Nigerian Pepper Soup

Ingredients12

• goat meat800 g
• water1.2 L
• onion1
• scotch bonnet peppers4
• ginger20 g
• garlic3 cloves
• uziza seeds1 tsp
• grains of selim4
• calabash nutmeg1 tsp
• scent leavesa small handful
• salt1 tsp
• bouillon cube1

Method

1. Cut the goat meat into chunks, rinse, and place in a pot with the water.
2. Add chopped onion, crushed ginger, and garlic, then bring to a boil and skim any foam.
3. Simmer until the meat is nearly tender, about 40 minutes.
4. Blend the scotch bonnets with a little cooking liquid and stir into the pot.
5. Crush the uziza seeds, grains of selim, and calabash nutmeg, then add them with salt and the bouillon cube.
6. Simmer 10 to 15 minutes more so the spices infuse the broth.
7. Stir in torn scent leaves, cook 2 minutes, and serve hot.