Everybody knows how to make pepper soup, including me.
That's what I thought until I realised that NOT EVERYBODY CAN MAKE PEPPER SOUP.
Let's do a little backstory...
Sometime ago, I went to a restaurant with a friend of mine. She ordered stir-fry spaghetti and turkey, while I ordered goat meat pepper soup. I settled down to eat, and as soon as the first spoon touched my tongue, it was an explosion of flavour in my mouth.
Normally, my friend and I would gist while eating, but that day, I couldn’t. I needed silence to focus on the goodness in my bowl.
Curious, she took a spoonful of my soup, and that was it. She pushed her spaghetti aside and joined me.
When we were done, I asked the waiter if I could meet the cook. He hesitated, but after some convincing, he agreed.
When she came out, the first thing I said was, “How did you do it? That’s the best goat meat pepper soup I’ve had in years!”
She laughed and said she gets that compliment a lot.
I begged for her recipe, and to my surprise, she didn’t hesitate. We exchanged numbers, and later that evening, she sent it to me.
The very next day, I tried it myself… and got the same mind-blowing result.
So yes, not everyone knows how to make goat meat pepper soup that bangs. But you’re lucky, because as part of the Meat Madam family, you’re about to learn the exact recipe that changed my pepper soup-making game forever.
Follow this recipe step by step, and you’ll end up with the best goat meat pepper soup ever. Let’s dive in.
INGREDIENTS
1 kg fresh goat meat
½ kg goat assorted (for that extra depth of flavour).
2 tablespoons pepper soup spice mix
1 tablespoon ground crayfish (secret flavour booster)
2 scotch bonnet peppers (ata rodo), blended or crushed
1 small onion, chopped
Seasoning cubes
1 teaspoon uziza seeds (ground)
A handful of scent leaves (or basil, if you can’t find scent leaves)
Salt to taste
Water (enough to cover the meat)
DIRECTIONS
Step 1: Prep the Meat Properly
Wash your goat meat and assorted thoroughly with salt and warm water.
Pro Tip: Soak the meat in a little lime or vinegar water for 5–7 minutes before rinsing. It helps tone down the gamey smell without stripping the natural flavour.
Step 2: Season and Steam
Add the meat to your pot with onions, seasoning cubes, salt, and a little water. Let it steam on low heat for 10–15 minutes, no extra water yet.
This steaming step helps the meat release its natural juices – that’s the base of your pepper soup broth.
Step 3: Build the Flavour
After steaming, add more water (just enough to cover the meat).
Now stir in your pepper soup spice, uziza, crayfish, and pepper.
Blend a tiny piece of ehuru (African nutmeg) and add it here. It gives that irresistible, restaurant-style aroma that makes the whole house smell heavenly.
Step 4: Simmer Slowly
Let it boil on low-medium heat till the meat is tender. Don’t rush this step, the longer it simmers, the richer the broth. So resist the urge to keep adding water, that’s how you lose depth of flavour.
Step 5: Add the Finishing Touches.
Once the meat is soft, taste and adjust seasoning, then add your scent leaves. Let it simmer for another 2–3 minutes and turn off the heat.
Pro Tip: You can add scent leaves after turning off the heat, that’s how you keep their fresh aroma intact.
What you’ll have is a warm, aromatic, rich goat meat pepper soup that’s deep, balanced, and unforgettable. Perfect for cold evenings, post-work stress, or that weekend indulgence that reminds you of home.
Final Secret Tip:
Always use fresh, hygienically processed high quality goat meat. The flavour, tenderness, and aroma are completely different from low quality goat meat.
At Meat Madam, we process and deliver only clean, fresh, premium quality goat meat, straight from the source to your pot.
Will you be trying out this recipe?
Click the button below to order fresh goat meat and goat assorted from Meat Madam today, and let’s help you make the kind of pepper soup people remember long after the bowl is empty.
