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Goat Pepper Soup - Print
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Goat Pepper Soup

A classic Nigerian recipe using bone-in goat meat


Pepper soup spices

  • 6-8 calabash nutmeg peeled
  • 8 pieces negro pepper
  • 1 tablespoon grains of paradise/alligator pepper


  • 1 lb bone-in goat meat
  • 1 large yellow onion diced ½ inch
  • 1 teaspoon habanero pepper or more to taste, seeds removed, diced small
  • 1 teaspoon kosher salt plus more to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon dried uziza leaves crumbled (1 tablespoon of additional ginger can be substituted)
  • 1 tablespoon minced ginger
  • ½ cup flavorless oil
  • 1 large white sweet potato or yam (about 8 oz)
  • 1 teaspoon mild paprika
  • 5 cups meat stock or water
  • Fresh torn basil for serving.


  • Season the goat meat with the teaspoon of salt, then set aside while you prepare the rest of the ingredients.
  • Toast the spices, then grind to a powder in a coffee of spice grinder and reserve.
  • Heat a ¼ cup of the oil in a dutch oven or casserole, then brown the goat pieces. Remove the goat pieces, discard the oil, then add the remaining oil, garlic, diced peppers and ginger and cook for a few minutes. Add the onion, paprika and spices and cook for a few minutes more, stirring here and there.
  • Add the goat meat back to the pan with the stock and crumbled uziza leaves, then bring to a simmer and cook for 1.5-2 hours, or until the meat is fork tender, but not overcooked and falling apart.
  • Peel the sweet potatoes and cut into large 1 inch pieces, then add to the soup and cook until tender, about 5 minutes.
  • Double check the seasoning for salt, adjust as needed, then cool to room temperature and refrigerate.
  • When the soup is chilled, all of the fat from the goat will have risen to the top, use a spoon to remove and discard, or you can skim the fat from the soup while it’s cooking if you want to serve it right when it’s done.
  • Garnish each bowl of goat meat stew with a few shreds of basil, then serve.