Ingredients

For the Pepper Soup

• 1.5 kg goat meat

• 4–5 Scotch bonnet peppers (adjust to your heat level)

• ½ small onion

• 1 teaspoon salt

• 1 tablespoon good pepper soup spice

• 2 Knorr beef seasoning cubes

• Extra 1 teaspoon pepper soup spice

• Extra fresh pepper

• Fresh greens (scent leaf or basil works best)

Direction

Cook the Goat Meat

1. Place goat meat in a large pot.

2. Add pepper soup spice, Cameroon pepper, salt, and seasoning cubes.

3. Mix well so the meat is fully coated.

4. Cover and cook on low heat for 10–12 minutes, stirring occasionally to prevent burning.

   • The meat will release its own juices.

Build the Broth

1. Add enough water to almost cover the meat.

2. Add the whole onion, whole fresh peppers, and crushed lemongrass.

   • Do not chop them — they infuse flavor gently.

3. Boil 15–20 minutes until the meat becomes tender.

   • Adjust cooking time depending on how tough the goat meat is.

Finish the Pepper Soup

1. Once tender, remove the whole onion, peppers, and lemongrass.

2. Add chopped fresh peppers and fresh scent leaf or basil.

3. Stir, taste, and adjust seasoning if needed.

4. Cook an additional 5 minutes to blend flavors.

Serve

Enjoy hot with boiled yam, plantain, rice, or potatoes.