Nigerian Goat Meat Pepper Soup
A clear, hot and fragrant soup of goat simmered with ginger, scotch bonnet and pepper soup spice. Light but properly warming.
- Time1 hr 45
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 603kcal
- 4.3gcarbs
- 2gof which sugars
- 47.1gfat
- 30.1gsaturates
- 39.8gprotein
- 0.9gfibre
- 4.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat, onion, half the garlic, half the ginger, the salt and 1 litre of the water in a large pot. Bring to the boil and skim off the grey foam for the first 10 minutes.
- 2
Cover and simmer gently for 1 hour, until the goat is tender but not falling apart.
60 min - 3
Add the pepper soup spice mix, the rest of the garlic and ginger, the scotch bonnets, crayfish if using, black pepper and the rest of the water. Simmer for 20 minutes.
20 min - 4
Stir in the basil and simmer for 3 minutes. The broth should be thin, clear and fragrant, with a good kick of heat. Taste for salt.
- 5
Serve very hot in bowls with a few pieces of goat in each.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
