Serves 1
Directions
- 1Season the goat meat with stock cubes and salt, then massage the seasonings thoroughly into the meat.
- 2Cover the seasoned meat and let it marinate for about an hour, or longer for more flavor.
- 3Add crayfish powder, ginger, onion, garlic, calabash nutmeg, and scotch bonnet peppers to a blender.
- 4Add some water to the blender with the ingredients.
- 5Cover and blend the ingredients until smooth.
- 6Place the marinated goat meat into a heated pot.
- 7Pour the blended mixture over the meat.
- 8Add pepper soup spice and Cameroon pepper to the pot.
- 9Mix thoroughly and simmer for about 20 minutes without adding water.
- 10Add water to the pot, just enough to cover the meat.
- 11Stir thoroughly, taste for salt, and add more if needed.
- 12Cover and cook until the meat softens, which takes about 30 minutes.
- 13Add yam cubes to the pot and stir.
- 14Cover and cook until the yam softens, which takes about 15 minutes.
- 15Add chopped peppers and scent leaves/basil to the soup.
- 16Stir thoroughly and simmer for another minute or two.
Ingredients
- Goat Meat
- Stock cubes
- Salt
- Crayfish Powder
- Ginger
- Onion
- Garlic
- Calabash Nutmeg
- Scotch Bonnet
- Water
- Pepper soup spice
- Cameroon Pepper
- Yam cubes
- Chopped pepper
- Scent leaves/Basil
Equipment
BowlBlenderPotSpatula
Tips
- Don't do too much with goat meat as it is quite flavorful on its own, so don't get carried away with seasonings.
- Marinating the meat for about an hour or even overnight helps to build up flavors.
- Do not add too much water; you need just enough to cover the meat to ensure a concentrated broth, which determines the taste of your soup.
- If fresh Uda seeds are not available, they are often included in pepper soup spice mixes, but you can add extra for more heat.
- Basil can be used as a substitute for scent leaves.
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