THE MAISON
Nigeria • West African Culinary Heritage

Classic Nigerian Goat Meat Pepper Soup

Aromatic Heritage-Spiced Goat Meat Broth

Warming, aromatic and deeply restorative, Classic Nigerian Goat Meat Pepper Soup brings together tender bone-in goat meat, fiery peppers and fragrant heritage spices in a beautifully seasoned broth.

PREPARATION

20 minutes

COOKING

1 hour 10 minutes

TOTAL TIME

1 hour 30 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 2½ pounds bone-in goat meat, cleaned and cut into serving pieces
  • 1 medium onion, finely chopped
  • 2–3 tablespoons CaMasi Maison™ Premium Pepper Soup Spice Blend
  • 1–2 habanero or Scotch bonnet peppers, finely chopped and adjusted to taste
  • 1 teaspoon ground dried pepper, optional
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • 2 seasoning cubes, optional
  • 6 cups water, plus more as needed
  • 1 tablespoon ground crayfish, optional
  • ½ cup finely sliced scent leaves or uziza leaves
THE MAISON METHOD

Preparation Method

  1. Clean the goat meat: Rinse the goat meat thoroughly under cool water, removing any loose bone fragments. Drain well and place the pieces in a large, heavy-bottomed pot.
  2. Begin seasoning: Add the chopped onion, 1 teaspoon of sea salt, the seasoning cubes if using and approximately 1 cup of water. Stir well to coat the meat.
  3. Steam the meat: Cover the pot and cook over medium heat for 10–12 minutes. Allow the goat meat to release its natural juices and absorb the initial seasoning.
  4. Build the broth: Add 5 cups of water, or enough to cover the meat comfortably. Bring the liquid to a boil, then reduce the heat to a steady simmer.
  5. Cook until tender: Cover the pot partially and simmer for 40–50 minutes, depending on the cut and tenderness of the goat meat. Stir occasionally and add more hot water when necessary.
  6. Add the heritage spices: Stir in the CaMasi Maison™ Pepper Soup Spice Blend, chopped habanero, dried pepper and ground crayfish if using.
  7. Develop the flavor: Simmer uncovered over medium-low heat for 12–15 minutes. This allows the spices to infuse the broth and removes any raw flavor from the seasoning.
  8. Adjust the broth: Add more hot water if the broth has reduced excessively. Pepper soup should have a light, aromatic and generously spoonable broth rather than a thick sauce.
  9. Add the fresh herbs: Stir in the sliced scent leaves or uziza leaves. Simmer for another 3–5 minutes, just until the leaves release their fragrance.
  10. Finish the seasoning: Taste the broth and adjust the salt and pepper. Remove the pot from the heat and allow the soup to rest, covered, for 5 minutes.
  11. Serve: Ladle the hot pepper soup into individual bowls, ensuring that each serving contains goat meat and plenty of aromatic broth. Serve alone or with boiled yam, plantain or rice.

A NOTE FROM THE MAISON

Maison Notes

For the fullest flavor, use bone-in goat meat and allow it to simmer slowly until tender. The bones enrich the broth naturally, while the Pepper Soup Spice Blend provides its distinctive warming aroma.
Add the fresh scent leaves or uziza only during the final few minutes so their delicate fragrance remains present. Adjust the habanero gradually—the soup should be warming and lively without overwhelming the heritage spices.

PLEASE NOTE

Allergen Information

Contains shellfish if prepared with ground crayfish. Check the ingredients of any seasoning cubes used, as they may contain soy, gluten, celery or other allergens. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Pepper Soup Spice Blend

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