Edo-Style Spiced Goat Meat Pepper Soup

Be the first to rate

(No Ratings Yet)

Loading...

Edo-Style Spiced Goat Meat Pepper Soup brings the bold, aromatic heat of Nigeria's Benin Kingdom to your table. Tender goat meat is simmered with native West African spices—uda, ehuru, and uziza—creating a deeply fragrant broth finished with fresh leaves. Best enjoyed piping hot with boiled yam or ripe plantain.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 38 gProtein
• 620 mgSodium
• 580 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the meat base

• 1 kg goat meat, cut into bite-size pieces on the bone
• 200 g cleaned cow tripe, cut into thin strips
• 1 large onion, quartered
• 3 cm fresh ginger, thickly sliced
• 1 tablespoon salt
• 2.5 liters cold water

For the spice blend

• 1 tablespoon ground uda (negro pepper)
• 1 tablespoon ground ehuru (African nutmeg)
• 1 teaspoon ground uziza seeds
• 2 tablespoons ground Cameroon pepper, plus more to taste
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 medium onions, thinly sliced
• 2 scotch bonnet peppers, pierced with a knife

For finishing

• 1 cup fresh uziza leaves, shredded
• 1/2 cup fresh scent leaves, shredded
• 1 small onion, thinly sliced
• Salt and extra Cameroon pepper to taste

Directions

1. Rinse the goat meat and tripe under cold running water, then place in a large heavy pot with the quartered onion, sliced ginger, salt, and water. Bring to a rapid boil over high heat, skimming any gray foam that rises to the surface.
2. Reduce the heat to low and simmer gently for 50 to 60 minutes, or until the goat meat is fork-tender and pulls cleanly from the bone. Top up with hot water as needed to keep the meat just submerged.
3. Stir in the uda, ehuru, uziza seeds, Cameroon pepper, garlic powder, and ground ginger. Mix thoroughly so the spices coat the meat and disperse evenly through the broth.
4. Add the thinly sliced onions and whole scotch bonnet peppers, then simmer uncovered for 15 minutes to let the broth reduce slightly and concentrate in flavor.
5. Taste the broth and adjust with additional salt and Cameroon pepper, remembering that Edo-style pepper soup should be assertive and warming. Remove the scotch bonnets early if the heat becomes too intense.
6. Stir in the fresh uziza and scent leaves along with the small sliced onion, and cook for 3 to 5 minutes more, just until the leaves wilt but stay vivid green.
7. Ladle into warmed bowls and serve immediately, accompanied by boiled yam, ripe plantain, or plain steamed white rice.

Cook’s Notes

• Pressure-cook the goat meat for 20 minutes on high instead of simmering to save time without sacrificing tenderness.
• If uda or ehuru are unavailable, substitute 1 teaspoon coarsely cracked black pepper plus 1/2 teaspoon grated nutmeg for a milder approximation.
• Toast the whole uda and ehuru briefly in a dry pan before grinding to deepen their aroma.
• Add 150 g smoked catfish in the last 20 minutes of simmering for a richer, earthier broth favored in many Benin City households.
• The broth tastes even better the next day once the spices have fully infused—reheat gently and stir in fresh leaves just before serving.

You might also like

African

Classic Nigerian Suya Beef Skewers

African

Northern Nigerian Spiced Chicken Suya Skewers

African

Nigerian Igbo Bitter Leaf Soup

African

Northern Nigerian Spiced Sun-Dried Beef