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A good Peper Soup
Gladys Mensah
Pls. send me the best seasoning for goat pepper soup. Or the better still the whole ingredients.


Gladys Mensah
Pls. send me the best seasoning for goat pepper soup. Or the better still the whole ingredients.
This is not my area of expertise, but I found an internet recipe for you. Sites call for African herbs as well, such as (Eqivalent to Ntong, utazi leaves or bitterleaf, nchanwu scent leaves- crush the utazi and nchanwu together using ur palms.

Some people say, no onion or tomato, but add mint and basil:

pepper soup

3 pounds stewing beef (optionally, goat meat or fish)
1 medium onion, chopped or ground in blender
1 teaspoon dried red pepper, crushed or ground
fresh red tomatoes, chopped or ground in blender (optionally, one 6 oz can tomato paste)
1 teaspoon of herbs/ any type
2 Maggi cubes (optional)
1 teaspoon thyme leaves (optional)
1 cup water

stewing pot
mortar and pestle, food processor, or blender
spatula or spoon
cutting board


Cut up beef (or goat meat) in small pieces and place in stewing pot
Combine with water, salt, and onion
Boil until meat is tender
Remove meat from pot and save water in a bowl

Add meat and ground tomatoes or dilute tomato paste with water and add to meat
Add the remaining ingredients one by one, stirring each as added
Simmer for ten minutes and serve with rice or yam .

Here is another:

~Nigerian Spiced Goat Meat Pepper Soup Recipe~


1kg goat meat or mutton (cut with the bone)
1l water or stock
1 onion, chopped
75g Pepper Soup Spices
50g ground hot chillies
50g ground, dried, crayfish (or prawns)
25g chopped wild mint (substitute watermint or garden mint)
25g chopped utazi leaves (substitute dandelion leaves, for their bitterness [older leaves are better in this case])
salt to taste1kg goat meat or mutton (cut with the bone)


Wash and cut the meat into small pieces. Add to a pan with some oil and fry until colored. Add a little stock and the onions and ground chillies. Season with salt, bring to a boil and simmer for about 40 minutes, or until the meat is tender. Add the pepper soup spices and the remaining stock and cook for a further 15 minutes. Add the crayfish, chopped mint and utazi (or dandelion) leaves and stir then allow to simmer for 5 minutes. Serve hot in soup bowls.

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