1 Delicious Nigerian Goat Meat & Plantain Pepper Soup

Description

1 Delicious Nigerian Goat Meat & Plantain Pepper Soup.
Nigerian Goat Meat and Plantain Pepper Soup: A Spicy Stew
Nigerian goat meat and plantain pepper soup is a classic Nigerian dish known for its bold flavors and comforting warmth. Spicy broth, brimming with tender goat meat and firm plantains makes this soup a delicious and satisfying meal.

Key Ingredients:
Goat Meat: The star of the show! You can use any cut of goat meat, but bony pieces like shanks or ribs are preferred for added flavor to the broth.
Plantains: Unripe plantains are ideal for this recipe. They add a subtle sweetness and a slightly starchy texture that complements the savory goat meat.
Pepper-soup Spice: A unique blend of ground spices native to West Africa, typically including grains of paradise, calabash nutmeg, and black pepper. You can find pre-made peppersoup spice mix at African grocery stores or online.
Aromatics: Onion, ginger, and garlic form the base of the soup's flavor profile.
Stock: Water is traditionally used, but some variations incorporate meat or chicken stock for extra depth.
Seasonings: Salt, seasoning cubes (like Maggi or Knorr), and fresh herbs like lemon basil or scent leaves add the finishing touches.

Step-by-Step Guide:
Prep the Goat Meat: Wash and chop the goat meat into bite-sized pieces.
Sauté the Aromatics: In a pot over low heat, heat some palm oil or vegetable oil. Add chopped onions and cook until softened. Then, add ginger and garlic and saute for another minute.
Simmer the Goat Meat: Add the goat meat to the pot and increase the heat to medium. Season generously with salt and seasoning cubes. Stir occasionally until the meat browns slightly.
Add Spices and Stock: Pour in the peppersoup spice and your choice of stock or water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the goat meat starts to soften.
Introduce the Plantains: Peel and chop the unripe plantains into large chunks. Add them to the pot and simmer for another 15-20 minutes, or until the plantains are tender but not mushy.
Spice Up and Season: Adjust the heat to your preference by adding additional ground pepper or scotch bonnet chilis. Season to taste with more salt or seasoning cubes if needed.
Garnish and Serve: Throw in a handful of chopped scent leaves or lemon basil for an extra layer of aroma. Turn off the heat, cover the pot, and let the soup sit for 5 minutes before serving. Enjoy your Nigerian goat meat and plantain pepper soup hot with some crusty bread for dipping!

Tips:
For a richer flavor, you can briefly fry the goat meat in batches before adding it to the pot.
If you can't find pepper-soup spice, you can substitute with a combination of ground thyme, nutmeg, and black pepper.
Don't overcook the plantains; they should be tender but still have a slight bite.
Adjust the amount of pepper according to your spice tolerance. This soup is traditionally quite spicy, but feel free to adjust it to your preference.