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Spicy, aromatic Nigerian goat pepper soup with bone-in goat simmered in a light broth flavored with pepper soup spices and fresh chilies.

Nigerian Goat Pepper Soup Recipe

Spicy, aromatic Nigerian goat pepper soup with bone-in goat simmered in a light broth flavored with pepper soup spices and fresh chilies.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner
Cuisine: Nigerian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For The Goat
  • 2 lb goat meat bone-in chunks
  • 1 tsp salt
  • 1 tsp ground white pepper or black pepper
  • 2 seasoning cubes or 2 tsp bouillon powder
  • ½ medium onion chopped
For The Pepper Soup
  • 6 cups water
  • 2 tbsp pepper soup spice blend store-bought or homemade
  • 1 Scotch bonnet pepper whole or chopped
  • ½ tsp ground crayfish optional
  • ½ tsp ground ginger or 1 tsp grated fresh ginger
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt or to taste
  • ¼ cup chopped scent leaves basil, or parsley

Equipment

  • Large mixing bowl
  • Cutting board
  • Chef’s knife
  • Large pot with lid
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Season The Goat
  1. Place the goat pieces into a large mixing bowl and pat them dry with paper towels using your hands.
  2. Add salt, white or black pepper, seasoning cubes, and chopped onion to the bowl, then mix everything thoroughly with a wooden spoon so the goat is coated.
Start The Broth
  1. Set a large pot on the stove and transfer the seasoned goat and onions from the bowl into the pot using your hands or a spoon.
  2. Pour in 2 cups of water using a measuring cup, cover the pot with its lid, and set it over medium heat so the goat starts to steam and release its juices.
  3. Cook for 15 minutes, lifting the lid once or twice to stir with a wooden spoon so the pieces cook evenly and the seasoning spreads.
Add Water And Spices
  1. After 15 minutes, pour in the remaining 4 cups of water with a measuring cup, then stir with the wooden spoon to combine.
  2. Add the pepper soup spice blend, Scotch bonnet pepper, crayfish if using, ginger, garlic, and the extra salt to the pot and stir everything well with the spoon.
  3. Cover the pot again, turn the heat up just until the soup begins to boil, then reduce the heat to low so it simmers gently.
Simmer Until Tender
  1. Let the soup simmer on low heat for 55 minutes, stirring every 10–15 minutes with the wooden spoon to keep the goat from sticking to the bottom.
  2. Check a piece of goat by lifting it out with a spoon and pressing it with a fork on the cutting board; it should feel tender and pull away from the bone easily.
  3. If the goat still feels tough, return it to the pot and continue simmering for a few more minutes, checking again until you are happy with the texture.
Finish And Serve
  1. Taste the broth and adjust the salt or pepper soup spice using measuring spoons if the flavor needs a boost, stirring with the wooden spoon after each addition.
  2. Turn off the heat and stir in the chopped scent leaves, basil, or parsley with the spoon so they wilt gently in the hot broth.
  3. Ladle the goat pepper soup into bowls and serve hot as is, or alongside boiled yam, plantain, or rice.

Notes

  • Use bone-in goat for maximum flavor; the bones add depth to the broth and make the soup taste richer without needing a lot of oil.
  • Pepper soup spice blends vary, but they usually include warming spices like calabash nutmeg and alligator pepper; start with the stated amount, then adjust slowly so the flavor does not become too bitter.
  • Handle Scotch bonnet carefully: keep the pepper whole for milder heat or slice it with a knife on the cutting board and remove the seeds for a medium kick; wash your hands well after handling.
  • Keep the soup at a gentle simmer rather than a hard boil so the goat softens evenly and the broth stays clear instead of cloudy.
  • If the broth reduces too much and tastes overly strong, add a small splash of hot water from a measuring cup and simmer a few more minutes to balance the flavor.
  • This soup tastes even better after resting for a short while; if you have time, let it sit off the heat for 10–15 minutes before serving so the spices settle and the flavor rounds out.