Sierra Leonean Pepper Soup

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Sierra Leonean Pepper Soup is a fiery, deeply aromatic broth cherished across West Africa. Traditionally enjoyed as a warming meal on cool evenings or as a soothing remedy for colds, this version uses tender goat meat simmered with scotch bonnet peppers, grains of paradise, and fresh scent leaves until the broth turns richly spiced and fragrant.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the protein

• 1.5 lbs bone-in goat meat, cut into 1.5-inch pieces
• 1 tbsp coarse salt, for washing the meat

For the broth

• 8 cups cold water
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 1 inch fresh ginger, sliced
• 2 scotch bonnet peppers, left whole and pierced once

For the spices and finishing

• 1 tbsp whole grains of paradise, lightly crushed
• 1 tsp whole allspice berries
• 1 tbsp ground crayfish
• 1 chicken bouillon cube, crumbled
• 1 tsp fine sea salt, plus more to taste
• 2 dried bay leaves
• 1 small bunch fresh scent leaves (or Thai basil)

Directions

1. Rinse the goat meat pieces under cool water, then rub with 1 tablespoon of coarse salt and wash again thoroughly to remove any strong aroma; drain well.
2. Combine the washed meat, 8 cups of cold water, chopped onion, smashed garlic, sliced ginger, and the pierced scotch bonnet peppers in a heavy pot; bring to a rolling boil over high heat.
3. Skim off any gray foam that rises to the surface, then reduce heat to low and add the bay leaves and crushed grains of paradise; cover and simmer gently for 30 minutes.
4. Stir in the allspice berries, ground crayfish, crumbled bouillon cube, and fine sea salt, then continue to simmer uncovered for 12 to 15 more minutes, or until the meat is fork-tender and the broth has reduced slightly and looks lightly oily on top.
5. Taste and adjust the salt and heat, stirring in a little extra crushed scotch bonnet if you want more fire.
6. Remove the whole scotch bonnet peppers and bay leaves, then tumble in the fresh scent leaves and press them down into the hot broth for just 30 seconds to wilt.
7. Ladle the soup into warm bowls, making sure each serving gets plenty of meat and broth; serve immediately with boiled yam, ripe plantain, or plain white rice on the side.

Cook’s Notes

• Always wash the goat meat with coarse salt and water; this traditional step removes the strong gamey flavor and tightens the fibers.
• Pierce the scotch bonnet peppers just once with a knife tip to release a steady background heat without overwhelming the broth.
• For a fish version, swap the goat for 1.5 lbs of firm white fish such as snapper or grouper and reduce the simmering time to just 12 to 15 minutes.
• Grains of paradise give this soup its distinctive warm, peppery backbone; if you can't find them, substitute an equal-parts mix of black pepper and ground cardamom.
• Always serve the soup steaming hot, since the fresh aromatics like ginger and scent leaves lose their lift as the broth cools.

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