GOAT PEPPER SOUP

Goat Pepper Soup

Yield: 4 - 6 servings

PREP IT!             

Pepper Blend

• 2 large Bell pepper, red, fresh, cut into 16 chunks

• ½ large Onion, red, fresh, cut into 16 chunks

• ¼ large Onion, yellow, fresh, cut into 8 chunks

• 1 clove Garlic, fresh, whole

• ¼-inch piece Ginger

• 1 large Habanero

For Pepper Soup:

• 1 - 2 pounds Goat meat

• 3 cups Broth, any kind (I use chicken)

• 1 small Red onion, fresh, sliced

• 3 large Scotch bonnet or Habanero peppers, fresh, minced

• 1 clove Garlic, fresh, minced

• ½ inch Ginger, fresh, minced

• 1 Bay leaf

• 1 tablespoon Taste Tutor Seasoning 101

• 2 tablespoons Taste Tutor Pepper Soup Seasoning

• 1 tablespoon Chicken bouillon powder

• 2 tablespoons Crayfish, ground

• 1 bunch Scent leaf (can substitute with basil)

• ¼ cup Green onion, sliced

• 1 tablespoon Utazi or Uziza leaves, fresh, frozen, or dried rehydrated in hot water

• 3 small Thai chilis, fresh, sliced, for garnish

MAKE IT!

1. Clean and rinse goat.

2. For pepper blend, in a blender, puree red bell pepper, onions, garlic, ginger, and habanero together until smooth.

3. Add pepper blend, 3 cups of broth, sliced red onion, minced scotch bonnet, garlic, ginger, bay leaf, Taste Tutor Seasoning 101, Taste Tutor Pepper Soup Seasoning, chicken bouillon, and crayfish to a sauce pot.

4. Bring to a boil and allow to boil for 5 minutes. 

5. Transfer the goat into the pot. Simmer over medium heat, covered for 2-3 hours until desired tenderness is achieved, adding in additional water as needed. 

6. Add in scent leaf, green onions, and utazi or uziza leaves. Simmer for 3 minutes. 

7. Serve hot and enjoy!

Tip: Reduce the spice by reducing the number of scotch bonnet peppers. You can also add chunks of yam or plantain into the broth to cook while the fish is cooking, for a one pot meal, or serve the soup over rice.

Reheat leftovers: on the stove top or in the microwave.