Goat Meat Pepper Soup with Calabash Nutmeg is a traditional Nigerian recipe for a classic soup (a stew to be served with pounded yam) of goat meat, spices, chillies and ground calabash nutmegs flavoured with African blue basil before serving. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Goat Meat Pepper Soup with Calabash Nutmeg.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is an interesting variant on the typical ogbono-based pepper soup, where the whole, dried, calabash nutmeg is ground and added to the soup rather than ground ogbono kernels.
Ingredients:
6 pieces of goat meat (about 80g each)
1 tbsp onion, pounded to a paste
1 tbsp hot chilli powder
1 tsp calabash nutmeg, ground
20 leaves of African blue basil (effirin)
2 Maggi crayfish cubes (or any fish bouillon cube)
4 whole habanero chillies, stems removed
2 l water
salt, to taste
Method:
Thoroughly wash the meat then season with the onion, salt and 1 tsp of the hot chilli powder. Place in a pot and allow to steam in its own juices. Continue cooking until the juices have dried up.
Now add the water and stir in the ground calabash nutmeg, the remaining chilli powder and the Maggi cubes. Bring to a boil and cook for 20 minutes then add the whole chillies.
Continue cooking (uncovered) until the meat is tender and the stock has thickened to a sauce. Wash the basil leaves, shred finely and add to the soup. Season to taste with salt, cook for 10 minutes more, then take off the heat and serve accompanied with pounded yam.
Click on the image, above to submit to Pinterest.