This soul-satisfying soup is a classic West African dish. It’s also one of my favorite comfort foods to make whenever the temperature dips.
The soup is spicy, but not fiery, with the most flavorful broth yielded from the tender chunks of goat meat. I added hearty greens (kale) to make the soup more nutrient dense (add fiber). The recipe uses pepper soup spice, a blend of calabash nutmeg, alligator pepper, and negro pepper, which add earthiness. If you don’t have access to the spice blend, skip it. Some people swear by it and others don’t. The hallmark of pepper soup is heat and the fresh pepper will hold you down.
Lastly, I made this soup in my new Instant Pot (an electric multicooker). It took a while to get on board but it is a total game changer. No hype. It typically takes an hour or more to cook tender, fall-off-the-bone goat meat on the stove top. The soup, in an Instant Pot, practically makes itself–in half the time, which is perfect for people looking to save some time (read: everyone).
Ingredients
- 1 tablespoon oil
- 1 yellow onion, halved
- 4 garlic gloves
- 2 pounds goat chunks
- 1 tablespoon bouillion
- 1 tablespoon pepper soup spice
- 1 teaspoon kosher salt
- few sprigs of fresh thyme (or 1 teaspoon dry)
- 3-4 habanero chili peppers
- 4 cups of water
- 2 cups of kale (or any hearty greens like collard greens)
Instructions
INSTANT POT:
1. Use the "saute button. Once hot, add the oil, onion halves, and garlic; sauté for 2 minute, or until browned. Add the meat and saute for 2-3 minutes or until slightly browned for depth of flavor.
2. In a blender, process the habanero peppers with a bit of water. In the pot, add the 4 cups of water, bouillion, pepper soup spice, salt, thyme, and blended habanero pepper. Stir, cover, and cook on high pressure for 20 minutes.
3. Quick release, then open the lid. Discard the onion halves and thyme stems. OPTIONAL: Clarify the soup to remove excess oil (see notes below). If you prefer boneless meat in the soup, debone the meat and return it to the pot. Stir in the greens, cover the lid, and allow the greens to cook for 3-4 minutes. Taste and adjust seasoning to preference. To garnish, top with thinly sliced onions and/ or red pepper flakes.
STOVE TOP:
Same instructions as above, except use a dutch oven or large pot and cook the ingredients over medium-low heat for 1hr+ until the meat is fall-off-the-bone tender.
Notes
To clarify the broth after cooking: (1) Use a spoon to skim off large portions of oil floating at the top of the broth. This method is faster and will get most, but not all of the excess fat; OR (2) Let the soup cool, then place into the refrigerator until the fat hardens. After a few hours, when the soup is cold, the excess oil/ fat to rise to the top and harden (science fact: fat is hydrophobic and floats). Using a spoon, scoop the top layer of fat and throw it away.
MAKE IT A MEAL:
Enjoy the soup on its own, or with a side of rice or boiled plantain.
Did you make this recipe?
Please let me know how it turned out for you!
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