Ingredients
- 1½ lbs goat meat and offal mix
- 4 tbsp pepper soup spices*
- 3 habanero peppers (roughly blended)
- Half of a small onion (roughly blended)
- ½ tsp fresh ginger (grated)
- A handful of basil or scent leaves (minced)
- 1½ tsp crayfish
- 1 tsp cooking oil
- Bouillon
- Salt to taste
Instructions: (Slow Cooking Method)
- Wash the goat meat and clean the offals thoroughly (slightly boil offals in hot water and rinse). Season and rub the meat with listed ingredients (excluding basil). Place the meats in the slow cooker and let them marinate for 10 minutes to 12 hours. Add water to the level of the meats or slightly above. Adjust seasonings, then plug in the slow cooker and let the soup cook on high for about 3 hours without disturbance. For lower heat, extend the cooking time.
- Once the soup is ready, stir in the basil leaves and serve.
Instructions: (Stove Top Method)
- Wash the meat thoroughly (slightly boil offals and thoroughly rinse). Season the meat with 2 tbsp of pepper soup spices. Add habanero, rub in salt, bouillon, and oil. Allow it to marinate for 10 minutes to 12 hours. Pour water slightly above the meat level. Add remaining pepper soup spice, onion, and ginger. Check seasonings and bring to a boil. If using yam, add it at this point. Cook until the meat is tender. Check seasonings again, stir in crayfish and basil. Cook for an additional 3 minutes and serve.
Notes*
Pepper soup spices are usually made up of uda(remove seeds, roast bark and slightly pound), ehuru(Jamaican nut meg), and sometimes uziza seeds.
