AuthorMelody WillisYields1 ServingCategoryAfricanThis popular one-pot soup is a light broth with any meat of choice, most commonly goat, catfish or chicken (native chicken) flavoured with African spices and herbs such as ehuru (calabash nutmeg, African nutmeg), negro pepper (Ethiopian pepper, Senegal pepper), lemongrass, habanero pepper, uziza leaves, scent leaves or wild basil. Some people eat this soup with boiled white rice or put yam, agidi (balls of corn flour), plantains or potatoes as I did in this recipe.
Growing up in Nigeria, I remember my aunts craving this soup after giving birth as well as my mother giving my siblings and me this soup when we were recovering from malaria. This soup is very simple to make and even if you can’t get your hands on the traditional ingredients there are some pretty close substitutes that I listed next to the traditional ingredients.
Ingredients
Directions
Wash goat meat thoroughly and place it in a sizeable pot. Put enough water to cover the goat meat and then some.
Cut onions into small pieces.
Add the Maggi cubes, a tablespoon of the pepper soup spice mix, crayfish and onions to the pot of goat meat.
Stir and simmer on low heat until broth comes to a boil.
Once it starts boiling, add 2 more tablespoons of spice mix and continue to simmer.
Adjust salt and bouillon cubes to taste, simmering until the goat meat is tender.
When the meat is almost done, rinse potato cubes and put them in the soup. Allow to cook some more until potatoes are cooked through but still firm.
Once the soup is done, cut scent leaves or basil/parsley finely and add them in the soup.
Gently stir, let simmer for 5 more minutes.
Serve and enjoy.
*Goat meat is tough, so to get maximum results (succulent goat meat) using a pressure cooker or cooking it on low heat will help.
Ingredients
Directions
Wash goat meat thoroughly and place it in a sizeable pot. Put enough water to cover the goat meat and then some.
Cut onions into small pieces.
Add the Maggi cubes, a tablespoon of the pepper soup spice mix, crayfish and onions to the pot of goat meat.
Stir and simmer on low heat until broth comes to a boil.
Once it starts boiling, add 2 more tablespoons of spice mix and continue to simmer.
Adjust salt and bouillon cubes to taste, simmering until the goat meat is tender.
When the meat is almost done, rinse potato cubes and put them in the soup. Allow to cook some more until potatoes are cooked through but still firm.
Once the soup is done, cut scent leaves or basil/parsley finely and add them in the soup.
Gently stir, let simmer for 5 more minutes.
Serve and enjoy.
*Goat meat is tough, so to get maximum results (succulent goat meat) using a pressure cooker or cooking it on low heat will help.
