700g Goat Meat (with pores and skin)
4 seeds Ehu or Ariwo or Calabash Nutmeg
Habanero Pepper (to flavor)
A few heady scent leaves or 2 table spoons dry uziza
2 medium onions
Salt (to taste)
2 massive inventory cubes
Before you prepare
If you will devour the Goat meat peppersoup with Agidi, prepare some and set apart to quiet down and set. Roast ehu for pepper soup
Peel and grind the ‘mystery’ factor (ehu seeds) with a dry mill. You can also roast it with an vintage frying pan earlier than grinding them. Roasting is understood to improve the flavor. Grind ehu for pepper soup
Cut the onions into large chunks. If you need portions of onions in yours, cut into tiny pieces.
Pick and wash the heady scent leaves. If the use of dry uziza, rub with your fingers to interrupt them into tiny pieces.
Wash the goat meat and installed a massive pot. Pour water to cowl the beef and then some. I love lots of water in my pepper soups.
Goat meat is tough so use a pressure cooker to prepare dinner it if you have one.
Add the inventory cubes, floor ehu seeds and the chunks of onion and start cooking.
When the meat is executed, take away the chunks of onion.
Add pepper, heady scent leaves or uziza leaves.
Cover the pot and go away to simmer for five mins and the pepper soup is set.